Chunky Fruit Barbecue Marinade Chutney

Ingredients

16 small shallots -- peeled and 1 trimmed 1 1/4 cup dry white wine 4 medium apricots -- pitted and 1 chopped 2 large peaches -- pitted and 1 chopped 2 whole plum tomatoes -- cut 1 into wedges 12 whole prunes -- pitted and 1 quartered 2 medium garlic cloves -- finely 1 chopped 2 tbsp low sodium soy sauce 1/2 cup dark brown sugar 1/4 tsp red pepper flakes	Advertisements

Preparation
 
In a small saucepan, combine shallots and wine; bring to a boil over
high heat. Reuce heat to medium low and let simmer, uncovered, until
shallots are tender, 15 to 20 minutes. Combine remaining ingredients
in a large saucepan, add shallots and wine, and bring to a boil over
high heat. Reduce heat to medium; cook until fruits have broken down
but are still somewhat chunky, 10 to 15 minutes. Let cool. Transfer
half of the sauce to a food processor and puree. Use this as a
marinade (and to baste with while grilling). Serve the other half as
a chutney.

Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" <[email protected]>date: Sat, 13 Jul 1996 07:12:31
~0500

 

 
Servings:
8

 

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