Dice mangos (here’s my resource for how to cut a mango) into very small pieces.

Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.

Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.

Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

Store in the fridge for 1-2 weeks, frozen for months, or canned chutney (see instructions in notes) can be stored in the pantry up to a year.