Enjoy this easy mango chutney with Indian curry dishes, or try it with your favorite cheese and crackers. Slideshow: More Homemade Condiments
In a large saucepan, heat the oil over moderate heat. Add the onion and sauté for 3 minutes. Add the red pepper flakes, curry powder, and ginger and sauté for 2 minutes. Add the mango, juice, vinegar, sugar and raisins, and bring to a boil.
Reduce the heat and simmer for 30 minutes, stirring occasionally. Allow to cool completely before storing in an air-tight container in the refrigerator. Bring to room temperature before serving.
The chutney can be stored in the refrigerator for up to two weeks.