Grilled Sweet Onion-and-Mango Chutney

Ingredients

• 0.3 cup firmly brown sugar light packed
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced
• 1  jalapeno minced seeded
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest 
• 2  mangoes peeled cut into 1/2-inch slices
• 2 tablespoons olive oil 
• 2 large onions sweet cut into 1/2-inch slices
• 0.5 teaspoon salt 
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• grill

Directions

1. Preheat grill to 300 to 350 (medium) heat.
2. Brush both sides of onion and mangoes with olive oil. Grill onions, covered with grill lid, 5 to 6 minutes on each side until softened and grill marks appear. At same time, grill mangoes 2 to 3 minutes on each side or until softened and grill marks appear.
3. Remove from grill; cover and let stand 15 minutes.
4. Meanwhile, bring vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes.
5. Add jalapeo, and simmer 5 minutes.
6. Remove from heat; transfer to a bowl.
7. Chop onion and mangoes, and stir into vinegar mixture. Stir in cilantro and lime juice.
8. Serve chutney warm or at room temperature.