Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16       small        Shallots -- peeled and Trimmed
   1 1/4   cup          Dry white wine
   4       medium       Apricots -- pitted and Chopped
   2       large        Peaches -- pitted and Chopped
   2                    Whole plum tomatoes -- cut Into wedges
  12                    Whole prunes -- pitted and Quartered
   2       cloves       Garlic -- finely Chopped
   2       tablespoon   Low sodium soy sauce
     1/2   cup          Dark brown sugar
     1/4   teaspoon     Red pepper flakes

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.