I love to top juicy grilled chicken, pork or fish with chutneys made of fresh fruits and vegetables. This Peachy Island Chutney will doll up any weeknight meal!
Enjoy!
Peachy Island Fruit Chutney
½ cup peach preserves
1 teaspoon white wine vinegar
½ cup pineapple chunks
½ cup mango, chopped
2 tablespoons red onion, finely diced
2 cloves garlic, pressed
1 jalapeño, seeded and diced
¼ cup coconut
1 teaspoon minced ginger
1 tablespoon fresh parsley, chopped
In a small chef’s pan, heat peach preserves with the vinegar, ginger and garlic until it sauce is bubbling. Add remaining ingredients and cook for 2-3 minutes. Serve chutney on top of grilled meat.
