| | Wood Chip Smoked Habanero Pepper, Plum & Mango Chutney
6 plums, diced
2 mangos, peeled and diced
1/4 cup of brown sugar
1/4 cup of balsamic vinegar
2 habanero peppers, whole
1/4 cup of Cabernet Sauvignon
1/2 teaspoon of allspice
Light coals on one side of grill. When the coals are white, add wood chips. When fire dies down, place habanero peppers on opposite side of the grill. Smoke for about 15 to 20 minutes. Reserve peppers and let cool. Mix all other ingredients and simmer until thick. If mixture is not thick enough, add more fruit. Chop peppers and add to mixture. Keep chutney refrigerated after initial use.
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