Mango and Habanero Chutney

This year we planted Habanero Chiles in the kitchen garden. The plants did very well and gave us an abundance of fiery fruit. There is something magical about the flavor of Habaneros, not only do they pack a massive punch, but they also have an alluring fruity perfume that other chiles just don't have. That fruitiness really comes through when they are paired with other fruits.

This week I found myself with a large batch of chiles. I needed to use them before their freshness began to fade, so I developed the following recipe using frozen mango chunks that I had in the freezer. The resulting chutney was packed with flavor and attitude. Beware though, this recipe is not for the faint of heart or gentle of stomach. It's hot, damn hot, Vindaloo hot, but delicious. Try it with chicken or pork. It works well with Indian or Caribbean dishes.

Mango and Habanero Chutney
Makes 2 Quarts

1 tablespoon virgin coconut oil
1 medium onion, chopped
8 cups fresh or frozen mango chunks
8 habanero chiles, chopped, seeds and all!
1 clove garlic, minced
2 slices fresh ginger
2 tablespoons lemon grass, chopped
1/2 cup red bell, finely diced
2 cups sugar
1 to 1 1/2 cups rice wine vinegar
1 cinnamon stick
1 star anise
salt to taste

Melt coconut oil in a medium saucepan over medium heat. Add onion and garlic and gently saute until onion becomes transluscent, do not brown. Add remaining ingredients and bring to a boil. Lower heat and gently simmer for 1 to 1 1/2 hours until chutney is thick. Gently stir from time to time, but be careful not to break up the mango too much. Check for seasoning. If chutney is not tart enough for your taste, add more vinegar. If it's too tart, add more sugar. The amounts really depend on the sweetness of the mango. Pack into clean quart jars and store in the refrigerator. It should keep for 2 months and "improve" with age.