Imagine a sauce so vibrant and tantalizing that it transforms ordinary grilled meats into a culinary masterpiece. This Chunky Fruit Barbecue Marinade and Chutney is not just a condiment – it's a flavor explosion that will make your taste buds dance with delight! Bursting with sweet peaches, tropical pineapple, and a perfect blend of spices, this recipe is about to become your secret weapon in the kitchen, turning every meal into a gourmet experience that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups diced peaches
- 1 cup diced pineapple
- 1/2 cup chopped onion
- 1 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
Instructions
- Prepare all ingredients by washing and dicing fresh peaches and pineapple into small, uniform chunks. Finely chop the onion to ensure even distribution throughout the marinade.
- In a medium-sized saucepan, combine ketchup, brown sugar, Worcestershire sauce, and chili powder. Whisk these ingredients together until they are thoroughly blended and the sugar is dissolved.
- Add the diced peaches, pineapple, and chopped onion to the sauce mixture. Stir gently to ensure all fruit pieces are coated with the sauce.
- Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking.
- Allow the chutney to cook slowly for approximately 45-60 minutes, stirring periodically. The mixture will gradually thicken and the fruits will soften and release their natural juices.
- Reduce heat to low and continue cooking until the chutney reaches a desired consistency - thick and slightly chunky, with a glossy appearance.
- Remove from heat and let the marinade cool for 10-15 minutes. This will allow flavors to meld and the chutney to set slightly.
- Transfer to a clean glass jar or container. Can be used immediately as a marinade or chutney, or refrigerated for up to one week.
Tips
- Choose ripe, fresh fruits for the most intense flavor. The riper the peaches and pineapple, the more natural sweetness your chutney will have.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution during the slow cooking process.
- Stir the mixture frequently, especially towards the end of cooking, to prevent sticking and achieve the perfect thick, glossy consistency.
- For an extra flavor kick, consider adding a pinch of smoked paprika or a splash of rum to enhance the depth of the marinade.
- This chutney is incredibly versatile – use it as a marinade for chicken, a glaze for grilled meats, or even as a dipping sauce for appetizers.
- Let the chutney cool completely before storing to allow the flavors to fully develop and meld together.
- For best results, make this chutney a day ahead of time to let the flavors intensify in the refrigerator.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 18g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
