Mango Chutney

This chutney by itself is not really an anti-inflammatory sauce, but you can serve this with many items that just need a little extra sweetness without the sugar!  Very tasty and delicious with a wonderful sweetness.

Ingredients

3 fresh mangoes, ripe but not too soft.
T tablespoons canola
1 teaspoon chili flakes
1 1/2 cups small dice red onion
2 Tbsp minced fresh ginger
1/2 cup small dice red bell pepper
6 ounces unsweetened pineapple juice.
1 ounce cider vinegar
1 Tbsp garam masala
Kosher salt and fresh ground white pepper
1/4 cup raisins or dates diced

Directions

In a small bowl combine the pineapple juice, vinegar, and Garam Masala.  Set aside.

Cut the mango flesh away from the pit, this is done like filleting a fish.  I start at the stem end place the mango on its side with the widest side on the cutting board, then using a boning or fillet knife I place my hand on top and cut as close as I can to the pit from end to end.  Turn the mango over and repeat on the opposing side leaving a pit behind with a bit of meat on either side that you can remove easily.  Then turn the large fillets skin side down and score the flesh with a knife but not through the skin, then turn it inside out and scoop the chunks out of the skin using a spoon with great ease.  Place in a bowl and set aside. 

In a saute pan heat the oil and add the chili flakes and the onions and cook on medium heat to sweat the onions until very aromatic and the onions are turning opaque. Now add the ginger and bell pepper and saute' for 2 to 3 minutes or until start to soften and become fragrant.  Put the mango in the mixture and mix together heating through. Once it is hot, add the pineapple juice mixture and bring the mixture to a boil.  Reduce the heat to a low simmer and cook covered for 30 minutes. Cook more or less depending on how chunky you like your mango. Season with salt and pepper, add the raisins or dates and remove from the heat to cool at room temperature.