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.
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!
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