Hot Mango Chutney

Directions

1. 1
   Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.
2. 2
   In a saucepan, combine the mangoes, tequila and sugar over moderate heat.
3. 3
   Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice.
4. 4
   Add the chile julienne and cook for another 2 to 3 minutes.
5. 5
   Set aside to cool.
6. 6
   When the mixture has cooled, fold in the pinon nuts.
7. 7
   Serve at room temperature with Turkey Mole.