In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes.
Combine remaining ingredients in a large saucepan, add shallots and wine, and bring to a boil over high heat. Reduce heat to medium; cook until fruits have broken down but are still somewhat chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food processor and purée. Use this as a marinade (and to baste with while grilling). Serve the other half as a chutney.Servings: