Grilled Fruit Chutney

• 4 firm apricots, halved and pitted
• 1 pineapple, peeled, cored, and cut into 1/2-inch slices
• 1 teaspoon grated fresh ginger
• 3 tablespoons golden raisins
• 1/4 teaspoon yellow or brown mustard seeds
• 1/4 teaspoon ground turmeric (optional)
• Grated zest and juice of 1 large orange
• 1 1/2 tablespoons light brown sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt

1. Prepare a wood-fired grill for cooking with indirect heat.
2. Grill the fruit on both sides until well marked, about 3 minutes each side.
3. Remove and let cool, then cut into chunks.
4. Combine all of the remaining ingredients, then toss with the grilled fruit and place in a baking dish.
5. Place the dish over indirect heat on the grill and cook for 15 minutes to heat through and let flavors combine.
6. Remove from the heat and let cool.
7. Cover and refrigerate overnight, or up to 2 weeks.
8. Bring to room temperature before using.

firm apricots, pineapple, ginger, golden raisins, ground turmeric, orange, light brown sugar, cayenne pepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-fruit-chutney-391767 (may not work)