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 insides 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.<