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
  • 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!

Printable Recipe Card

About Habanero and Fruit Chutney

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

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