HABANERO AND FRUIT CHUTNEY
I wanted to come up with a thin, sweet, hot, citrusy vinegar dressing for Indian dishes. We love cooking Indian food in the winter. The spices make the house smell so good for weeks. This is a primarily tropical fruit chutney, with a ton of heat! I can see adding some tomatillos to this in the future.
Provided by Dan Barto @gaharudan
Categories Salsas
Number Of Ingredients 18
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!
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