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Habanero Chutney Recipe

Habanero Chutney Recipe

Habanero Chutney Recipe

This habanero chutney is great as a multi-purpose sauce. High on flavor, it is quite versatile and will deliver with the heat. Use it as a simple sauce to top your fish or chicken, spoon it over salad dishes, or even use it in place of tomato sauce for pasta dishes or pizza.

Ingredients

  • 6 habanero peppers, chopped
  • 4 bell peppers, chopped
  • 5 pears, peeled and chopped
  • 2 pounds Roma tomatoes, chopped
  • 2 medium yellow onions, chopped
  • 1 cup cider vinegar
  • 1 cup packed brown sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon mustard seeds

Cooking Directions

  • To a heavy pot, add all ingredients and bring to a boil.
  • Reduce heat to low and simmer uncovered about 60 minutes, or until mixture is thickened and fruit is softened.
  • Transfer most of the chutney to a food processor and pulse to combine, yet still chunky.
  • Transfer mixture back to pot and stir.
  • Serve!

NOTE: I like to process this until slightly smooth, yet keep a few chunky pieces, but you can omit the processing if desired. This chutney works great warm or cooled and can be served up in a number of different ways. It is quite versatile.


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