Mango Chutney

4 pounds frozen or fresh mango chunks roughly chopped
3 tablespoons coconut oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup coconut sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup pomegranate seeds

In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and cook until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the pomegranate seeds, transfer to another container over an ice bath.
Total Time:
1 hr 0 min
Prep
15 min
Cook
45 min
about 4 cups