Get ready to transform your taste buds with a culinary adventure that combines the wild sweetness of huckleberries, the fiery kick of habanero, and the irresistible smokiness of bacon! This extraordinary chutney is not just a condiment—it's a gourmet experience that will elevate everything from grilled meats to artisan cheese boards. Prepare to impress your guests and tantalize your palate with a recipe that perfectly balances sweet, spicy, and savory in one incredible jar.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 5 servings
Ingredients
- 2 cups huckleberries
- 1 habanero pepper, minced
- 4 strips of bacon, cooked and crumbled
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon cinnamon
Instructions
- Begin by cooking the bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon from pan, drain on paper towels, and once cooled, crumble into small pieces.
- In the same skillet with remaining bacon fat, add minced habanero pepper and sauté briefly to release its aromatic oils, being careful not to burn.
- Add fresh huckleberries to the skillet, stirring gently to combine with the pepper and bacon fat.
- Pour in apple cider vinegar and sugar, stirring continuously to help sugar dissolve and prevent burning.
- Sprinkle ground cinnamon into the mixture, stirring to distribute evenly throughout the developing chutney.
- Reduce heat to low-medium and simmer the mixture, stirring occasionally, allowing the berries to break down and the liquid to reduce and thicken, approximately 20-25 minutes.
- Fold in the crumbled bacon during the last 5 minutes of cooking to integrate its smoky flavor.
- Remove from heat when the chutney reaches a jam-like consistency and the liquid has significantly reduced.
- Allow chutney to cool completely before transferring to sterilized glass jars for storage.
Tips
- Choose ripe, fresh huckleberries for the best flavor intensity. If fresh aren't available, frozen can work well.
- When handling habanero peppers, always wear kitchen gloves to protect your skin from the intense capsaicin.
- Control the heat level by removing the habanero's seeds and membranes if you prefer a milder chutney.
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Stir frequently during the simmering process to prevent the sugar from caramelizing too quickly.
- For a smoother consistency, you can gently mash some of the huckleberries while cooking.
- Store the chutney in sterilized glass jars in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
