Mango Chutney

4 medium mangoes, peeled and chopped
1 tablespoon vegetable oil
1/4 teaspoon chili flakes
1 tablespoon ginger puree
1/4 cup pineapple juice
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 teaspoon curry powder
3 tablespoons raisins

1. Heat oil in a large skillet over medium heat with the chili flakes. Be careful not to burn.
2. Stir in the ginger and the mango and cook until mango has softened and absorbed the flavors, about 3 minutes.
3. Meanwhile, combine pineapple juice, vinegar, sugar and curry powder in a separate bowl.
4. Add the pineapple juice mixture to the mango and reduce heat to a simmer. Reduce until most of the liquid has evaporated, about 20 minutes.
5. Remove from heat, allow to cool to room temperature, then stir in raisins.

Makes 4 servings