Name: Peach-Habanero Chutney
Total time: PLACEHOLDER
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

Why This Recipe Works

We found that the keys to a grilled duck breast recipe that would produce crisp-skinned but still juicy breasts were first removing excess fat and scoring the skin with a sharp knife to render the maximum amount of fat, then cooking the breasts longer on the skin side and just turning them to finish the cooking.

Before You Begin

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.

Instructions

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.)