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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a medium saucepan, combine 1/2 diced red onion, 1 Tbsp each minced fresh ginger and garlic, and 1 Tbsp canola oil; saute on medium until soft, about 3 minutes. Peel and dice 1 mango and add it, along with 1 red bell pepper and 1 jalapeno pepper (both seeded and diced). Cook until the mango is soft, about 5 minutes. Add 1/2 cup pineapple juice, 2 Tbsp red wine vinegar, and 1 Tbsp curry powder. Cook until thick, about 10 minutes. Season with salt and pepper.
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