Years ago I was asked to cook for a friend's birthday and given carte blanche on the menu. In addition to grilling some spicy tex-mex/creole inspired chicken kabobs for the main course, I threw together a chutney for an appetizer/side.
3 smoked red jalapenos
2 smoked poblanos
2 smoked anaheims
2 red bell peppers
2 orange bell peppers
3 20oz cans pineapple tidbits (drained, save the juice to drink or use in other cooking)
2 ripe mangos peeled
Handful of fresh cilantro
Smoke the jalapeno, poblano and anaheim peppers for 3 to 4 hours at 150 to 175 degrees with a mix of hickory and oak (or your preferred mix of hardwoods). After taking them up in a heat safe bowl, set aside to cool.
Cut open the all the peppers and remove the seeds and veins.
Chop the peppers and place into a large plastic container with a tight sealing lid.
Peel and chop the mangos (discarding the seed), and add them to the peppers.
Drain the 3 cans of pineapple tidbits and put them in the container.
Finely chop the cilantro and spread over the top of the fruit and peppers.
Add honey, lime juice, allspice and brown sugar
Seal container and slowly rotate and shake to mix ingredients
Let set overnight in fridge