Mango Chutney

Classic mango chutney has sugar added to the recipe, but I relied solely on the ripe mango for the sweet flavor of the dish. This mango chutney packs a powerful flavor punch, and is a great accompaniment for fish, crab cakes or chicken. 

1 ripe mango, chopped into bite size pieces
1/2 red bell pepper, chopped into bite size pieces
1/4 of a large red onion, chopped into bite size pieces
2 tsp garlic, minced
2 tsp fresh ginger, minced
The juice of 1 lime
2 tsp coconut oil
2 tsp curry powder
1/2 tsp red pepper flakes

In a large frying pan, heat coconut oil on medium. Add garlic and ginger to the frying pan and saute for 2 minutes. Add red onion and red bell pepper to the frying pan and continue to saute for another minute. Add the chopped mango, lime juice, curry powder, and red pepper flakes. Continue to saute until the red bell pepper, onion, and mango have softened. About 5 minutes. Turn heat down to simmer, and cover with a lid until serving. I then placed mine in the blender for a smoother consistency (but this is up to you - you definitely don't have to).