Portion Size: 2 Tablespoons

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes
1 small sweet onion, minced	Washed, peeled and minced
2 inch piece fresh ginger root,	Washed, peeled and minced or 1 teaspoon ground
1  yellow bell pepper, diced	Washed, trimmed and diced
2 large ripe mangoes,	Washed, peeled, pitted, and diced
1 small pineapple,	Washed, peeled and diced
1/4 cup brown sugar
1  tablespoons curry powder
1/4 cup apple cider vinegar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion.
2	Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
3	Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper.
4	Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar.
5	Bring to a simmer, and cook for 30 minutes, stirring occasionally.
6	Cool the chutney completely when done and store in airtight containers in the refrigerator