Grilled Sausages, Mango Fennel Chutney [barbecue]
Comments:	Preparation time : 20 minutes. For a change, try using other herbs to prepare this chutney. For a south-western taste, use coriander instead of parsley. For a spicier chutney, add some Jalapeņo pepper dices. This fresh tasting chutney is excellent served along with any spicy meat.
Servings:	6

2 pounds [900 g] Italian sausages Cooking oil, for the barbecue rack Mango Fennel Chutney 2 mangoes, finely chopped 2 teaspoons [10 mL] freshly minced parsley 1 tablespoon [15 mL] tiny sweet red pepper dices, membranes and seed removed 2 teaspoons [10 mL] honey 1/2 red onion, diced 1/2 fennel bulb, diced 1 teaspoon [5 mL] lime juice 1 pinch salt

Into a bowl, mix together all mango fennel chutney [finely chopped mangoes, freshly minced parsley, tiny sweet red pepper dices, honey, red onion and fennel bulb dices, lime juice and salt]. Refrigerate chutney until ready to serve. Tilt barbecue rack so that dripping melted fat will drip away from charcoals. Preheat barbecue to high heat; brush barbecue rack with cooking oil. Arrange Italian sausages onto barbecue rack and lower heat to low. Barbecue sausages for approximately 10 minutes on each side. Slice done sausages diagonaly before serving, along with mango fennel chutney.