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
Directions
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"
~0500
Servings: 8 servings
Chunky Fruit Barbecue Marinade & Chutney Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Fruit; Sauce
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We hope you enjoy this Chunky Fruit Barbecue Marinade & Chutney recipe.
