Mango chutney sauce

Ingredients:

• 1.8 kg peeled fresh mangoes (ripe but not too soft)
• 3 tablespoons of vegetable oil
• 1 tsp flakes chili peppers
• 2.5 cups medium-sized diced red onion
• 1/4 cup minced fresh ginger
• 1 cup finely diced red bell pepper
• 225 ml of sugar-free pineapple juice
• 110 ml apple cider vinegar
• 1/2 cup brown sugar
• 1.5 tbsp. yellow curry powder
• Salt and ground white pepper
• 1/2 cup light raisins
• 1/2 cup toasted and coarsely chopped macadamia nuts

Preparation:

1. Remove the mango flesh from the pit. The pit is elongated, so you'll get 2 large pieces and 2 smaller pieces from each fruit. Chop the flesh coarsely.
2. Heat oil in a frying pan and add chili flakes. Be careful not to burn the chili; just let it sauté to release the flavor. Add the onion and sauté until soft. Add the ginger and bell pepper and sauté for 1-2 minutes. Finally, add the mango and cook for another minute.
3. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Pour the mixture into the pan and stir. Bring to a gentle simmer and simmer for about 30 minutes, stirring frequently. Season with salt and pepper.
   
   Add the raisins and macadamia nuts and transfer to another container, setting it in ice water. I used yellow curry powder for its mild flavor, but if you prefer a spicier chutney, use red.
   Exit: 4 tbsp.