This recipe could serve a group of 6 people. It can also be made the day before, which would give the flavors time to meld. This chutney would work well with pork or fish.
3 large finely chopped cloves of garlic
2 Tbs finely chopped fresh oregano (cut by half with dried oregano)
Juice from 2 limes
2 Tbs of apple cider vinegar
1 Tsp of Dijon mustard
1 Jalapeño pepper
(roast the Jalapeño when you roast the fruit)
(you can skip the pepper or take out the seeds for less heat)
(you can skip the pepper or take out the seeds for less heat)
2 grilled mangos
2 grilled pears
½ cup of finely chopped leeks
Grill pears and mangos. This is best done on a stovetop, or an electric grill so they don’t get too overdone. They should not be mushy. When they're done, let them cool before you make your chutney.
After they have cooled, cut pears into ¼ inch cubes.
Puree Jalapeño and 1 clove of garlic with mortar and pestle or blender.
(reserve the other 2 cloves of garlic to add to chutney fresh)
(reserve the other 2 cloves of garlic to add to chutney fresh)
Put grilled, cubed fruit into a bowl and add lime juice, apple cider vinegar and Dijon mustard.
Salt mixture to taste and mix thoroughly.
Add the Jalapeño pepper/garlic puree and mix thoroughly.
