1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
From Gourmet, Oct. 2000.