Best Habanero And Fruit Chutney Recipes

Pineapple Habanero Chutney image

Provided by gailanng

Categories Chutneys

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1 pinch salt
2 cups small diced pineapple
1/2 cup small diced red bell pepper
1 tablespoon minced habanero
1/2 cup white vinegar
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon water

Steps:

Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
Add the vinegar and the sugar. Bring the mixture to a boil.
In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.

Nutrition Facts : Calories 55.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 27.4, Carbohydrate 11.1, Fiber 0.8, Sugar 9, Protein 0.4

Habanero and Fruit Chutney image

Provided by Dan Barto @gaharudan

Categories Salsas

Number Of Ingredients 18

3 cup(s) apple cider vinegar
2 tablespoon(s) canning salt
1 teaspoon(s) cocoa, unsweetened
1 teaspoon(s) black pepper
1/2 teaspoon(s) honey
6 tablespoon(s) ginger / garlic paste
3 teaspoon(s) citric acid
1 tablespoon(s) cinnamon ground
5 teaspoon(s) ball® fruit-fresh produce protector
1 pound(s) fresh habaneros
2 - kiwis skinned
1/2 - papaya skinned and deseeded
1/2 - banana peeled
4 - apricots pitted
1 - peach pitted
1 - whole mango - pitted & skinned
6 ounce(s) fresh blackberries
6 ounce(s) fresh rasberries

Steps:

this makes about 3 quarts in the food processor. It won't all fit in at one time, so i do the fruit first and then the habaneros and spices second. Then i mix both in a large bowl for a few minutes.
So, Get all of your stuff prepped, peeled, measured out and start the puree. I puree on low and high until i get a relatively thin sauce.
After you are finished mixing in a large bowl, you can taste and tweak. I find i need to add more or less salt, vinegar, citric acid, etc.
Next scoop and funnel into mason jars. I like to use the small jars for this type of chutney best. Put the lids on and leave out at room temp. for 24 hours. Then refridgerate. All done!