Preparation:
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. |
