Slightly spicy, sweet, and tart, this Huckleberry Chutney with Habanero and Bacon can be drizzled over grilled chicken, steaks, lamb, or pork. Use it as is or mix it with mayonnaise to make an amazing huckleberry aioli which you can use to make Gourmet Grilled Cheese Sandwiches!
It's summer in Montana and we are finally full-time residents! One of our annual summer traditions as new Montanans is going huckleberry picking.
We recently went on our first huckleberry picking adventure of the year and took some friends who were visiting for their first huckleberry picking experience. No, I won't tell you the exact spot. 😉
After combining everyone's huckleberries, we had enough to make Huckleberry Pie, Huckleberry Cheesecake, and had just enough left over to create this new Huckleberry Chutney recipe.
Why This Recipe Works
This is a versatile recipe that can be used to brighten the flavor of so many otherwise ordinary recipes. The unexpected combination of ingredients like huckleberries, brown sugar, cardamom, and bacon, for example, somehow work when combined together to make an absolutely scrumptious Huckleberry Chutney.
Another great thing about this Huckleberry Chutney recipe is it's so easy to prepare. You need one pan and 20 minutes to prepare two 8 ounce jars.
What Goes Into This Recipe
Recipe Ingredient Notes and 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, jalapeno or bell pepper.
- Shallots — Instead of shallots, red or yellow onions can be used.
- 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.
How to Make Huckleberry Chutney
Step 1 | Fry Bacon
Fry bacon until crisp and drain on paper towels. Drain all but one tablespoon of the bacon grease and set the rest aside.
Step 2 | Sauté Ingredients
Sauté diced onion until caramelized. Add diced habanero pepper and crumbled bacon and saute for a few minutes on low.
Step 3 | Simmer
Add huckleberries, brown sugar, balsamic vinegar, spices, and water. Simmer for 10 minutes longer.
Step 4 | Cook Until Thickened
Whisk the cornstarch into the wine until smooth. Pour the slurry into the huckleberry mixture as you stir. Cook for an additional minute or two or until thickened.
Recipe FAQs and Expert Tips
Chutney originated in India. It is a savory sauce made up of 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 eggrolls
• Use it as a base for Gourmet Pizza instead of pizza sauce
- 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.
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Huckleberry Chutney with Habanero and Bacon
Ingredients
- ¼ cup diced shallots
- 1 medium diced habanero pepper
- 2 cloves pressed garlic
- 2 slices bacon
- 2 cups huckleberries
- 3 Tbsp balsamic vinegar
- ¼ cup brown sugar
- ⅓ cup water
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ cardamom
- 1 Tbsp cornstarch
- ¼ cup wine
Instructions
- Fry bacon until crisp and drain on paper towels. Drain all but one tablespoon of the bacon grease and set the rest aside.
- Sauté diced onion until caramelized. Add diced habanero pepper and crumbled bacon and saute for a few minutes on low.
- Add huckleberries, brown sugar, balsamic vinegar, spices, and water. Simmer for 10 minutes longer.
- Whisk the cornstarch into the wine until smooth. Pour the slurry into the huckleberry mixture as you stir. Cook for an additional minute or two or until thickened.
Notes
- 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.
Kelly Methey says
This sounds fantastic! Can’t wait to try it! Just have to come up with some huckleberries…
Hilda Sterner says
Thanks, Kelly! let me know when you're ready to try it!