2 1/4teaspoonssweet curry powderyou can use a hot curry if you like more heat
kosher salt and white pepper to taste
1/4cupmacadamia nutstoasted and roughly chopped
With a sharp knife, slice the mango vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern and push the skin side out to expose the flesh. Slice the flesh away from the skin.
In a saute pan heat the oil and red pepper flakes being careful not to burn them. Add the onions and sweat until soft. Add the ginger and bell pepper, sauté for 1 to 2 minutes. Add mango and cook for a minute longer.
In a small bowl combine the pineapple juice, vinegar, sugar and curry powder. Add to the pan and stir to combine. Bring the mixture to barely a simmer and let it reduce for 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in the raisins and the macadamia nuts.
I halved Alton's recipe. Since my household is down to Scott and me, I thought 4 cups of chutney would be excessive for us.