Chef Matt's Mango Chutney Recipe

Yield: 1 1/2 qt.

32 oz. mango juice
1 cup white wine vinegar
2 cups sugar

3 fresh mangoes, diced
1 red bell pepper, diced
1 small bunch mint, sliced thin
1 small bunch basil, sliced thin
1 small red onion, finely minced

In a saucepan, reduce first three ingredients to a syrupy consistency over medium heat. Refrigerate overnight.

Add remaining ingredients the next day and stir. Serve over a seared rare tuna burger on greens.

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