Mango Chutney

1 kilo fresh mangos, ripe

1 tablespoons vegetable oil

1 teaspoon red pepper flakes

1 cup medium dice red onion

2 jalapenos pepper diced small

1/2 cup small dice red bell pepper

60 ml unsweetened pineapple juice

60 ml cider vinegar

1/4 cup brown sugar

2 teaspoons curry powder

Kosher salt and white pepper

Dice the mango into 5 mm cubes. In a saute pan heat the oil and add

the red pepper flakes. Be careful not to burn, just toast to flavor the oil.

Add the onions, jalapeno and bell pepper and saute until soft. Add the

mango and the rest of the ingredients. Bring the mixture to a bare

simmer and reduce for about 15 minutes, stirring frequently.

Season with salt and pepper.