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