Mango Chutney - A Wonderful Accompaniment To So Many Foods....

                               And you're wondering what I could possible be talking about.

                                                          


                                                         Mango Pineapple Chutney

                                         This is sweet with some heat and you're gonna love it!


3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Serrano Honey Vinegar
1 tsp brown sugar or Splenda brown sugar subsitute
1 16 ounce package of frozen mango pieces, thawed (or fresh if in season)
1 8 ounce can pineapple tidbits (drained)

Pour the Chipotle Olive Oil into a sauteing pan and warm to low heat.  Place the bell pepper and onion in the pan and cook for about 20 minutes until the onions become slightly transparent.  Stir while cooking.  Add the Serrano Honey Vinegar and brown sugar.  Continue cooking over low heat until the vinegar has reduced and the mixture has thickened.
Add the mango and pineapple pieces; stir to evenly coat the fruit.  At this point you can slightly mash the fruit to create a chunky puree or leave as is.

This chutney is delicious with seafood, chicken, pork or ham.  In addition, it's great with plain ol' tortilla chips.