Courtesy of Kitchen Academy

Yield: 4 servings

• 1 tablespoon clarified butter
• ¼ teaspoon dried red pepper flakes
• 12 ounces red onion, small dice
• 1 ounce fresh ginger, minced
• 1 ounce green bell pepper, small dice
• 1 pound mango, peeled, seeded and cubed
• 1 teaspoon Madras curry powder
• 2 ounces pineapple juice
• 1 ounce cider vinegar
• 1 ounce brown sugar
• 1 ounce raisins
• 1 ounce macadamia nuts, chopped
• salt and pepper, as needed

1. Heat the butter in a sauté pan. Add the red pepper flakes and onion to the pan and sweat until translucent.
2. Add the ginger and bell pepper and continue to sweat until soft.
3. Add the cubed mango and cook for one minute.
4. Add the curry powder and toss to coat.
5. Add the pineapple juice, vinegar, and brown sugar and bring to a simmer.
6. Reduce slowly for about thirty minutes.
7. Add the raisins and the macadamia nuts.
8. Season the chutney with salt and pepper.