Huckleberry Chutney with Habanero and Bacon
A delicious Huckleberry and Habanero Chutney that's not overwhelmingly spicy, but definitely loaded with flavor!
Print
Pin
Servings: 32 Tablespoons
Calories: 15kcal
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.
Nutrition
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3g | Sodium: 30mg | Sugar: 1g
Did you try this recipe? Please leave a review and a star rating!
