Spicy Mango Chutney

• 3 ripe mangos, peeled, seeded, and cut into ¼-inch cubes
• 2 tablespoons canola oil
• 2 cups sweet onion, finely chopped
• ½ teaspoon chile flakes
• 1 tablespoon cornstarch
• ½ cup plus 2 tablespoons tart apple cider
• 1 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 1 tablespoon cider vinegar
• 2 teaspoons curry powder
• ½ teaspoon dry ginger
• ¼ teaspoon Saigon cinnamon

Preheat a medium saucepan over medium heat, add oil, and swirl to coat the bottom of the pan. Add onion and sauté 3 minutes or until it begins to soften; stir in the chile flakes.

Place the cornstarch in a small bowl and whisk in 2 tablespoons of the apple cider to form a smooth slurry; set it aside. Stir the remaining cider into the onion mixture and add brown sugar, granulated sugar, vinegar, curry powder, ginger, and cinnamon. Bring the mixture to a boil, stir in the mango and reserved cornstarch slurry, and cook 10 minutes, stirring frequently, until the mixture thickens and reduces by one-fourth.

Yield: 3 cups chutney