Slightly spicy, sweet, and tart, this huckleberry chutney can be drizzled over grilled burgers, chicken, grilled ribeyes, lamb, or pork. Use it as is or mix it with mayonnaise to make an amazing huckleberry aioli.
It's almost summer, and our annual summer tradition here in Montanana is going huckleberry picking. No, I won't tell you the exact spot, so don't ask. 😉
Before going huckleberry picking, it's customary to try and use up any huckleberries that you may have in the freezer to make room for the new ones. I created this huckleberry chutney to do just that!
Jump to:
Ingredients & Substitutions
- Huckleberries: Huckleberries are not always easy to come by, and are quite expensive to purchase (at $50-$70 a gallon). If you absolutely can't find them, you can use blueberries instead.
- Bacon: After frying the bacon, the bacon grease is used sparingly to sauté the onions and habanero pepper. If you want to keep it healthier, you can use olive oil instead.
- Habaneros: I love the heat that habanero peppers bring to this chutney. However, if you need to, you can use a less spicy pepper, for example, a jalapeno or bell pepper.
- Shallots: Red or yellow onions can be used instead of shallots.
- Spices: I add just a hint of spices to this huckleberry chutney. If you need to leave any of them out, it's not detrimental to the recipe.
- Wine: I use whatever wine I have on hand, red or white.
See recipe card for quantities.
How to Make Huckleberry Chutney
- In a medium saucepan, fry bacon until crisp, then remove and drain on paper towels. Pour all but one tablespoon of bacon grease from saucepan.
- Sauté diced onion in bacon grease until caramelized. Add diced habanero pepper and crumbled bacon. Sauté for a few minutes on low.
- Add huckleberries, brown sugar, balsamic vinegar, spices, and water. Simmer for 10 minutes longer.
- Whisk cornstarch into wine until smooth. Pour slurry into huckleberry mixture as you stir. Cook for an additional minute or two, or until thickened.
FAQ
Chutney originated in India. It is a savory sauce comprising various fruits, vegetables, and spicy peppers. The chutney is commonly sweetened with brown sugar and made tangy by adding vinegar. Spices are commonly added to the chutney to give it a unique and complex flavor profile.
Chutney can be used in a variety of ways to complement your food. Here are some ideas:
• Use it as a sandwich spread, either straight or mixed with mayo
• Pour it over goat cheese and serve it with crackers
• Drizzle it over beef, chicken, salmon, or pork chops
• Puree it and serve it as a dipping sauce with lumpia or egg rolls
• Use it as a base for fig pizza instead of pizza sauce
Pro Tips
- If you don't have enough huckleberries, try adding some blueberries or Juneberries.
- There is mixed information regarding the safety of canning bacon and other cured meats. For this reason, I recommend refrigerating this chutney instead of canning it for later use.
- If you can't use all the chutney right away, pour it into small ziplock bags and freeze it until ready to use.
- To thaw frozen huckleberry chutney, place the bag in warm water until thawed. You can also leave it in the refrigerator overnight to thaw.
More Homesteading Recipes
If you enjoy this huckleberry chutney recipe, try these other recipes!
Recipe
Huckleberry Chutney with Habanero and Bacon
Equipment
- 1 Whisk
Ingredients
- ¼ cup shallots (diced)
- 1 medium habanero pepper (diced)
- 2 cloves garlic (pressed)
- 2 sliced bacon
- 2 cups huckleberries
- 3 tablespoon balsamic vinegar
- ¼ cup brown sugar
- ⅓ cup water
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardomom
- 1 tablespoon cornstarch
- ¼ cup wine
Instructions
- In a medium saucepan, fry bacon until crisp, then remove and drain on paper towels. Pour all but one tablespoon of bacon grease from saucepan.
- Sauté diced onion in bacon grease until caramelized. Add diced habanero pepper and crumbled bacon. Sauté for a few minutes on low.
- Add huckleberries, brown sugar, balsamic vinegar, spices, and water. Simmer for 10 minutes longer.
- Whisk cornstarch into wine until smooth. Pour slurry into huckleberry mixture as you stir. Cook for an additional minute or two, or until thickened.
Notes
-
- If you don't have enough huckleberries, try adding some blueberries or Juneberries.
- There is mixed information regarding the safety of canning bacon and other cured meats. For this reason, I recommend refrigerating this chutney instead of canning it for later use.
- If you can't use all the chutney right away, pour it into small ziplock bags and freeze it until ready to use it.
- To thaw frozen huckleberry chutney, place the bag in warm water until thawed. You can also leave it in the refrigerator overnight to thaw.
Hilda Sterner says
I hope you try this recipe and let me know what you think!