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.