Peach-Habanero Chutney

An extremely spicy habanero chile provides the heat in this fruit chutney. Be very careful when working with this pepper. We recommend using thin plastic gloves when stemming, seeding, and mincing it. If you cannot find a habanero, substitute one whole serrano or jalapeño chile. Leave the seeds in if you like it spicy; omit them for a milder sauce.

ingredients

1 1/2 tablespoons vegetable oil
1 medium red onion , finely chopped
2 medium peaches (ripe but firm), halved, pitted, and chopped
1/2 medium habanero chile , stemmed, seeded, and finely minced
1/4 teaspoon ground ginger
Pinch ground allspice
Pinch ground cloves
1/4 cup light brown sugar
1/4 cup red wine vinegar
3/4 - 1 tablespoon thinly sliced fresh mint

directions

Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until soft, about 7 minutes. Add peaches and cook until soft but still intact, about 4 minutes longer. Add chile and spices and cook until fragrant, about 1 minute longer. Stir in brown sugar and vinegar and bring to simmer. Reduce heat to low and simmer until liquid is very thick and syrupy, about 9 minutes. Transfer mixture to heatproof bowl and cool to room temperature. Stir in mint and set chutney aside. (Chutney can be refrigerated in airtight container for several days.)

Source: Kecia