Chunky Fruit Barbecue Marinade and Chutney is perfect with grilled or baked pork, fish, poultry or game meats. A remnant of the British Raj, its roots are Indian, but flavors international and delicious.
- 16 small shallots, peeled and trimmed
- 1 1/4 Cups dry white wine
- 4 medium apricots, pitted and chopped
- 2 large peaches, pitted and chopped
- 2 whole plum tomatoes, cut into wedges
- 12 whole prunes, pitted and quartered
- 2 medium cloves garlic, finely chopped
- 2 Tablespoons low sodium soy sauce
- 1/2 Cup dark brown sugar
- 1/4 teaspoon red pepper flakes
- In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reduce 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 or sauce for meats or fish.
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