Mango and Red Pepper Chutney

By carabara14

Ingredients

• 3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes
• 1/3 cup distilled white vinegar
• 1/3 cup packed dark brown sugar
• 1/3 cup golden raisins
• 1 3/4 teaspoons salt
• 1 (1-inch) piece fresh ginger, peeled and chopped
• 1 tablespoon chopped fresh jalapeño including seeds (from 1 chile)
• 3 garlic cloves, chopped
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 1 (3-inch) cinnamon stick

Preparation

Step 1

Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.

Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.

Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.