habanero and fruit chutney

★★★★★ 1 Review
gaharudan avatar
By Dan Barto
from Johnstown, PA

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 Review
serves Spicy food enthusiasts
prep time 35 Min
cook time 35 Min
method No-Cook or Other

Ingredients For habanero and fruit chutney

  • 3 c
    apple cider vinegar
  • 2 Tbsp
    canning salt
  • 1 tsp
    cocoa, unsweetened
  • 1 tsp
    black pepper
  • 1/2 tsp
    honey
  • 6 Tbsp
    ginger / garlic paste
  • 3 tsp
    citric acid
  • 1 Tbsp
    cinnamon ground
  • 5 tsp
    ball® fruit-fresh produce protector
  • 1 lb
    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 oz
    fresh blackberries
  • 6 oz
    fresh rasberries

How To Make habanero and fruit chutney

  • 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.
  • 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.
  • 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.
  • 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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