Habanero and Fruit Chutney

Dan Barto


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.


★★★★★ 1 vote

Spicy food enthusiasts
35 Min
35 Min
No-Cook or Other


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3 c
apple cider vinegar
2 Tbsp
canning salt
1 tsp
cocoa, unsweetened
1 tsp
black pepper
1/2 tsp
6 Tbsp
ginger / garlic paste
3 tsp
citric acid
1 Tbsp
cinnamon ground
5 tsp
ballĀ® fruit-fresh produce protector
1 lb
fresh habaneros
kiwis skinned
papaya skinned and deseeded
banana peeled
apricots pitted
peach pitted
whole mango - pitted & skinned
6 oz
fresh blackberries
6 oz
fresh rasberries

How to Make Habanero and Fruit Chutney


  • 1this 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.
  • 2So, 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.
  • 3After 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.
  • 4Next 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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About Habanero and Fruit Chutney

Main Ingredient: Fruit
Regional Style: Indian
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #fruity, #Fire

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