Flank Steak with Grilled Mango and Watermelon Chutney

This chutney is a summertime treat! Next time I serve it I'll choose a more tender cut of beef, bur regardless, this is worth cooking!

I made this dish for guests last minute and the chutney was amazing. I, however, forgot to buy cilantro and all I had was basil on hand. I used basil instead and the recipe still turned out amazing (although I think that the basil amplified the heat of the chili flakes). Even my picky-eater guest loved the chutney. Very interesting flavors and combinations. I will make it again. I served it with an arugula, parmesan, and grapefruit salad and garlic bread.

Absolutely yummy! Only prepared with half the amount of onion and used 1 tsp of ground ginger since I forgot fresh ginger at the store, but it turned out perfect. The flavors of the chutney were amazing. Can't wait to make for company!

I've never had a chutney before, and I am so glad this was my first one. After searching recipes to use up an abundance of watermelon, we decided to try this. I love the way flavors in the chutney meld together, and the red pepper gives it a subtle heat. The seasoning on the flank steak was the perfect compliment to the chutney. We a fair bit of chutney leftover, and are excited to try it on grilled pork, chicken, and fish.