Calling all spice lovers! Alicia Springer here, bringing you a recipe that packs a serious punch: Chutney Habanero. This is not your average chutney—it’s a vibrant blend of fiery habanero peppers, sweet tropical fruits, and a medley of spices that’ll make your taste buds sing (and maybe sweat a little). Whether you’re slathering it on sandwiches, pairing it with roasted meats, or serving it as a dip, this chutney will take your meals to the next level. Let’s get cooking!
Chutney Habanero
This Chutney Habanero is a bold, spicy condiment with a perfect balance of heat, sweetness, and tanginess. Made with fresh habanero peppers, tropical fruits, and warm spices, it’s the ultimate addition to any meal. This recipe yields about 1 cup of chutney and can be used as a dip, spread, or sauce for endless culinary possibilities.
Ingredients
- 3 habanero peppers stemmed and deseeded (or leave seeds for extra heat)
- 1/2 cup diced mango fresh or frozen
- 1/4 cup diced pineapple fresh or canned, drained
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar or honey for a lighter sweetness
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 tsp grated fresh ginger
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric powder
- 1/4 tsp salt adjust to taste
- 1 tbsp olive oil
Instructions
Prep the Habaneros
- If you’re new to handling hot peppers, wear gloves!
- Deseed the habaneros if you prefer a milder chutney or leave the seeds for full heat.
- Finely chop the peppers.
Sauté the Aromatics
- In a medium saucepan, heat the olive oil over medium heat.
- Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and slightly softened.
Cook the Peppers
- Stir in the habanero peppers and cook for another minute, ensuring the heat is evenly distributed.
Add Fruits and Spices
- Add the mango, pineapple, cumin, cinnamon, turmeric, and salt.
- Stir to combine.
Simmer with Vinegar and Sugar
- Pour in the apple cider vinegar and stir in the brown sugar.
- Bring the mixture to a simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally, until the fruit is soft and the mixture thickens.
Blend for Consistency
- Remove the saucepan from the heat and let the mixture cool slightly.
- For a smoother chutney, blend the mixture using an immersion blender or transfer it to a blender.
- For a chunkier texture, skip this step.
Cool and Store
- Allow the chutney to cool completely, then transfer it to a sterilized jar.
- Store in the fridge for up to 2 weeks.
Notes
Nutritional Information (per tablespoon)
- Calories: 30
- Protein: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Fat: 0.5g
- Sugar: 4g
Notes
- For a tangier chutney, add an extra tablespoon of vinegar.
- Adjust sweetness with more or less sugar depending on your preference.
- Always handle habaneros carefully to avoid irritation—wash hands thoroughly after handling or wear gloves.
Variations
- Tropical Twist: Add 2 tablespoons of coconut milk for a creamy, tropical flavor.
- Herby Heat: Stir in 1 tbsp of chopped cilantro or mint for added freshness.
- Tomato Habanero: Replace the mango with diced tomatoes for a tangier base
Suggestions
Serve this chutney as a dip for samosas, pakoras, or spring rolls. It’s also excellent as a glaze for grilled chicken or shrimp, a spread for sandwiches and wraps, or a bold topping for crackers and cheese.Final Thoughts
This Chutney Habanero is the perfect blend of sweet, spicy, and tangy to liven up your dishes. It’s easy to make, endlessly versatile, and totally addictive. Give it a try and let us know how you use it in your cooking adventures at Recipe Conductor! Stay spicy!