Mango Chutney - cooking recipe

Ingredients

2 tablespoons olive oil
1 teaspoon red pepper flakes
1 cup white onion, finely chopped
1 cup red pepper, finely chopped
1/4 cup ginger, minced
6 mangoes, peeled and cut into 1/4-inch pieces (about 7 cups)
1 cup pineapple juice
1/2 cup white vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon allspice
1/4 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)

Preparation

In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; saute until soft, about 3 minutes. Add ginger and saute for 1 minute. Add chopped mangoes and cook for 5 minute.
Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.