the appetizer:

Mastering the Grill, The Owner's Manual for Outdoor Cooking, by Andrew Schloss and David Joachim, presents refined grilling recipes, including Grilled Polenta with Mediterranean Vegetable Compote, and Szechwan Shrimp with Grilled Mango Chutney and Sesame Szechwan Salt.

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Grilled Mango Chutney

Makes about 1-3/4 cups

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.

1. Light a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. 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.

2. Meanwhile, combine the remaining ingredients in a separate bowl.

3. 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

4. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

See recipe for Szechwan Shrimp with Grilled Mango Chutney.

 

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This page created June 2007