Spicy Mango-Onion Chutney

Get together a Vidalia onion, a few cloves of garlic, a lime, two almost-ripe mangos. Cut the onion and mango into brunoise (1/8 inch dice), or roughly chop if you don't care. Mince the garlic, and cut the lime in half for juicing. Sautè the onion, gently, in extra-virgin olive oil until lightly caramelized. Add garlic and cook the raw taste out. Deglaze with all the juice of the lime. Don't use an aluminum saucepan for this--the acid in this and the gastrique that will be made will turn the chutney gray and poisonous.

Add the mango, and immediately after, add equal parts brown sugar and balsamic vinegar (I used a strawberry-infused balsamic). Once it comes to a boil, the gastrique--vinegar and sugar boiled together which makes up that potent taste in pickles--is finished, but if you have too much liquid in proportion to mango and onion, let it reduce a little bit. It's not a bad idea to concentrate the flavor a little anyway. At the end, adjust seasoning with black pepper, kosher salt, and cayenne pepper. It should have heat, but not the kind that distracts from a good meal. I plan on using this with some pork chops given to me by a co-worker; they've been marinating for about a day now in his mixture of beer, cayenne, and a few other things that I haven't been able to figure out.