- 4
- 40 mins
- 68 mins
Ingredients
- 4 nectarines, halved and pitted
- Canola oil
- Salt and freshly ground black pepper
- 1 small red onion, halved and thinly sliced
- 1 serrano chile, finely diced
- 1 clove garlic, finely chopped
- 1 (1-inch) piece fresh ginger, grated
- 1 teaspoon whole mustard seeds
- 1/2 cup white wine vinegar
- 1/4 cup brown sugar
- 1/4 cup golden raisins
- 3 tablespoons unsweetened coconut
- 3 tablespoons finely chopped fresh mint leaves
Preparation
Step 1
Heat the grill to high.
Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.