Roast the Fruit First for More Flavorful Salsa and Chutney.
Roasting or frying fruit will caramelize natural sugar and add a smoky flavor that will take your fruit salsas and chutneys to the next level. The next time you make a fresco salsa or mango chutney, heat the ingredients first.
Fruits with dense flesh, such as stone fruits and citrus fruits, will withstand grilling best. For more delicate fruits (strawberries, kiwi, even tomatoes), you can toss them in the oven for a quick 10-minute stir-fry at 450 ° F on a baking sheet lined with parchment. You can brush the fruit with olive oil or sprinkle with sugar to add sweetness. Watch them so that they do not burn or dry out from the heat. When the fruit is browned, cook the salsa or chutney as usual.