habanero and fruit chutney

Name: Habanero and Fruit Chutney
Prep time: 35 min
Cook time: 35 min
Cuisine: Indian
Ingredients: 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

(1 RATING)

50 Pinches 2 Photos

Dan Barto

Johnstown, PA

Updated on Jan 28, 2013

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.

Rate

prep time 35 Min

cook time 35 Min

method No-Cook or Other

yield Spicy food enthusiasts

Ingredients

3 cups apple cider vinegar
2 tablespoons canning salt
1 teaspoon cocoa, unsweetened
1 teaspoon black pepper
1/2 teaspoon honey
6 tablespoons ginger / garlic paste
3 teaspoons citric acid
1 tablespoon cinnamon ground
5 teaspoons ball® fruit-fresh produce protector
1 pound 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 ounces fresh blackberries
6 ounces fresh rasberries

How To Make habanero and fruit chutney

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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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