Why this recipe works this sweet and fiery chutney pairs height-of-season peaches with super-spicy habanero chiles, along with red onion, warm spices, brown sugar, wine vinegar, and fresh mint. Not only is it beautiful and very quick to prepare, but its fruity-spicy flavor combo also makes it hugely appealing. Remember that habanero chiles are extremely spicy: This chutney needed only half a habanero to really bring the heat. If you would like an even spicier chutney, add the minced ribs and seeds from the chile. We recommend wearing gloves when working with habanero chiles. This chutney will keep in the refrigerator for up to one week. Serve this with
grilled chicken, duck, or salmon.
MAKES: 2 cups
TOTAL TIME: 25 minutes
INGREDIENTS:
- 1½ tablespoons vegetable oil
- 1 red onion, chopped fine
- 2 ripe but firm peaches, halved, pitted, and chopped
- ½ habanero chile, stemmed, seeded, and minced
- ¼ teaspoon ground ginger
- Pinch ground allspice
- Pinch ground cloves
- ¼ cup packed light brown sugar
- ¼ cup red wine vinegar
- 1 tablespoon shredded fresh mint
INSTRUCTIONS:
- Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in peaches and cook until softened but still intact, about 4 minutes. Stir in habanero, ginger, allspice, and cloves and cook until fragrant, about 1 minute. Stir in sugar and vinegar, bring to simmer, and cook until liquid is very thick and syrupy, about 9 minutes. Transfer to serving bowl and let cool to room temperature. Stir in mint and serve.
