Huckleberry Chutney with Habanero and Bacon
A delicious Huckleberry and Habanero Chutney that's not overwhelmingly spicy, but definitely loaded with flavor!
Servings: 32 tablespoons
Calories: 15kcal
Ingredients
- ¼ cup diced shallots
- 1 medium diced habanero pepper
- 2 cloves pressed garlic
- 2 slices bacon
- 2 cups huckleberries
- 3 tablespoon balsamic vinegar
- ¼ cup brown sugar
- ⅓ cup water
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ cardamom
- 1 tablespoon 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.
Nutrition
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 30mg | Fiber: 0g | Sugar: 1g