Habanero And Fruit Chutney Recipes

HABANERO AND FRUIT CHUTNEY

Steps:

• 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.
• 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.
• 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.
• 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!

MANGO HABANERO CHUTNEY

Steps:

• Peel and chop onion and garlic. Also, peel and dice the mango andcarefully cut the habanero.
• Add chopped onion to a pan with the oil and sauté about 10minutes, stirring often.
• Add in the garlic, mangoes, habanero, coriander, turmeric, smokedpaprika, vinegar, and maple syrup and let simmer over a low flame for about 5-7minutes.
• Remove pan from heat.
• Using an immersion blender or high-speed blender, blend theingredients together well.
• Serve with crackers, cheese, and fruit.

PINEAPPLE HABANERO CHUTNEY

Steps:

• Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
• Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
• Add the vinegar and the sugar. Bring the mixture to a boil.
• In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
• For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.