Did not grill the mango and onion, but sliced all and marinated with all ingredients fresh plus one can of sliced pineapple. Poured over and around a 4lb pork tenderloin rubbed with salt, pepper and paprika. Serving with mashed potatoes and cheesy broccoli - the teenagers requested this from the last time I made it. A pleaser!
Grilled Sweet Onion-and-Mango Chutney
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.
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Total: 50 Minutes
- 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
- 1. 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.
- 2. 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.
- 3. Chop onion and mangoes, and stir into vinegar mixture. Stir in cilantro and lime juice. Serve chutney warm or at room temperature.
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