This is our new go-to topping for anything grilled, from turkey burgers to pork tenderloin. Try swapping the mango for sliced peaches, plums, or nectarines.
2 large sweet onions, cut into 1/2-inch slices
2 mangoes, peeled and cut into 1/2-inch slices
2 tablespoons olive oil
1/2 cup white wine vinegar
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
1 teaspoon lime zest
1/2 teaspoon table salt
1 jalapeño pepper, seeded and minced
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
How to Make It
Preheat grill to 300° to 350° (medium) heat. Brush both sides of onion and mangoes with olive oil. Grill onions, covered with grill lid, 5 to 6 minutes on each side until softened and grill marks appear. At same time, grill mangoes 2 to 3 minutes on each side or until softened and grill marks appear. Remove from grill; cover and let stand 15 minutes.
Meanwhile, bring vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes. Add jalapeño, and simmer 5 minutes. Remove from heat; transfer to a bowl.
Chop onion and mangoes, and stir into vinegar mixture. Stir in cilantro and lime juice. Serve chutney warm or at room temperature.