This is a mildly spicy combination of the Mango and Red Pepper Chutney and the Mango and Red Onion Chutney found on Epicurious.com.

Makes a bit over 2 cups. The greener the mangoes the less they shrink during cooking.

• 1 lb diced ripe-but-firm mango, 1/2-inch dice. About 3/4 of a large 2 lb mango
• 1/6 cup golden raisins
• 1/4 cup dark brown sugar
• 1/2 cup unsweetened pineapple juice (we substituted 1/2 cup fresh lemon juice + 1 tbsp brown sugar)
• 1/4 cup cider vinegar (we substituted 1 Tbsp balsamic vinegar and filled the remainder 1/4c with white rice vinegar)
• 1 tbsp vegetable oil
• 1 cup diced red pepper, 1/4-inch dice. About 1/2 of a large pepper.
• 1 medium red onion, cut into 1/2-inch cubes
• Spices
  • scant 1/4 tsp cinnamon
  • 3/8 tsp cumin
  • 3/8 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 2 tsp curry powder (Yeo's Malaysian curry)
• Optional: 1.5 cloves garlic, minced
• 3/4 tsp salt, divided
• Coarsely ground black pepper

Toss together mangoes, raisins, brown sugar, vinegar and pineapple juices, and 1/2 tsp salt.

Mince and mash together ginger, garlic, and remaining 1/4 tsp salt using the back of a spoon on the cutting board. Stir in Spices.

Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Saute onion and bell pepper, stirring occasionally until golden, 8 to 10 minutes. Add ginger-spice paste then reduce heat to medium. Cook 1 minute longer, stirring. Stir in mango mixture and simmer uncovered, stirring occasionally, until thickened and liquid has mostly evaporated, about 20 minutes. Season with coarse pepper then cool. Serve chutney at room temperature.

Original recipe says this keeps 2-4 weeks covered in an airtight container and refridgerated. It will probably last us 3 days.

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