Grilled Mango Chutney
In this novel recipe, the mango is grilled as one would grill a tomato or bell pepper, charring the skin while the flesh inside smokes and softens. Not only does it give the mango a wonderful flavor, but it makes the fruit a cinch to peel. Grilling the fruit also makes it easy to force the flesh of the fruit from its pesky pit, a hairy task if you’re using a knife and raw fruit. The finished chutney is vibrant in color and very flavorful. It’s particularly good as a condiment for seafood.
Good with: Seafood: shrimp, scallops, any fish Poultry: chicken, turkey, game hen, duck Meat: lamb, pork, veal
- 1 large, ripe mango, about 1 pound
- 1 large onion, peeled and cut into 1/2-inch-thick slices
- 1 tomato, seeded and finely chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 tablespoon minced peeled gingerroot
- 1 serrano chile, stem and seeds removed, minced
- Finely grated zest and juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon vanilla vinegar or other sweet-flavored vinegar
Prepare and preheat the grill for direct cooking at 425° to 450°F. If using charcoal and/or wood, preheat to a light ash.
Put the mango and onion slices on the grill; grill the mango until the skin is spotty with burnt marks and the fruit inside feels soft, about 10 minutes, turning 3 times; grill the onions for 3 minutes per side. Put both in a bowl, cover, and let rest for 10 minutes.
Meanwhile, combine the remaining ingredients in a separate bowl.
Chop the onion finely and add to the tomato mixture.
Peel the skin from the mango with your fingers, scraping any flesh clinging to the skin into the bowl it’s been resting in. Holding the skinned mango over the bowl, squeeze it with your hands, allowing the soft flesh to squish between your fingers. Keep squeezing and rubbing until all that is left is the pit; discard the pit. Add the mashed mango to the tomato-onion mixture, and mix to combine. Can be stored in a tightly closed container in the refrigerator for up to 1 month.