Habanero And Fruit Chutney Recipes

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MANGO HABANERO CHUTNEY



MANGO HABANERO CHUTNEY image

Made with only 9 ingredients, this spicy and sweet mango habanero chutney is so easy to make. Pair it with cheese, crackers, and fruit on a cheese board that is sure to be a welcome addition to any occasion.

Provided by Shashi

Categories     Chutneys, Sauces, Dressings

Time 25m

Number Of Ingredients 10

1 tbsp oil (I used EVOO)
1/2 onion
2 cloves garlic
2 mangoes
2 habanero
1/2 tsp coriander
1/4 turmeric
1/4 smoked paprika
2 tbsp red wine vinegar
3 tbsp maple

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.

Nutrition Facts : Calories 50 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

FRUIT CHUTNEY



Fruit Chutney image

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories     South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

  • Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  • Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  • If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  • Otherwise, cool and dig in!

PINEAPPLE HABANERO CHUTNEY



Pineapple Habanero Chutney image

Make and share this Pineapple Habanero Chutney recipe from Food.com.

Provided by gailanng

Categories     Chutneys

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1 pinch salt
2 cups small diced pineapple
1/2 cup small diced red bell pepper
1 tablespoon minced habanero
1/2 cup white vinegar
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon water

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.

Nutrition Facts : Calories 55.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 27.4, Carbohydrate 11.1, Fiber 0.8, Sugar 9, Protein 0.4

LAURA'S FRUITY CHUTNEY



Laura's fruity chutney image

Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats

Provided by Angela Nilsen

Categories     Buffet, Condiment, Snack

Time 2h10m

Yield Makes about 2 litres/3½ pints

Number Of Ingredients 14

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

Steps:

  • Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
  • Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
  • Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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