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


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


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!

About this Recipe

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