≡ Menu

Chocolate Habanero Chutney Recipe

It is definitely the time of year to be making chutney. A glut of courgettes and chillies is the perfect excuse to make some serious chutney. This is the first time i’ve made chutney with chocolate habaneros but it certainly won’t be the last. Their unique flavour lends itself perfectly to chutney and the heat packs a serious punch.

Chocolate Habanero Chutney

The following recipe makes a small batch of 4 jars. While it is very simple to make allow about 4 hours as the cooking time should be at least 3 hours. You can simply multiply up the ingredients to make more if required.

Chocolate Habanero Chutney Ingredients

  • 6 x chocolate habanero chillies
  • 500g marrow/courgette
  • 250g of cooking apples
  • 250g of onion
  • 200g sultanas
  • 100g of muscavado sugar
  • 150g light brown caster sugar
  • 350ml of cider vinegar
  • 3 x large tomatoes
  • 1 teaspoon of ginger powder
  • 1 x teaspoon of white mustard seeds
  • 1 x cinnamon stick


Spice Packet Ingredients

  • 10 x black peppercorns
  • 1 bay leaf
  • 6 x cloves
  • 1 x teaspoon of coriander seeds

Take a small square of muslin and place all of the above ingredients on top. Next draw the 4 corners together and tie firmly together with a piece of string. Added to the chutney this will allow the spices inside to gently infuse the mixture.

Making the Chutney…

Chop all of the ingredients into small pieces (1cm) and add everything to a large pan along with the spice packet and a splash of water. Slowly bring the mixture to the boil.

Once boiling, turn the heat down and cook on a low heat for 3-4 hours, stirring frequently to avoid it sticking to the bottom of the pan. You know when the chutney is ready when if you scrape a wooden spoon across the bottom of the pan the mixture takes 3-4 seconds to ooze back, re-covering the bottom of the pan.


Chocolate Habanero Chutney-2Chocolate Habanero Chutney-3

Remove from the heat and carefully pack into sterilised jars, packing it down to avoid any air bubbles. Cut a small circle of grease proof paper and place over the top before tightly sealing the jar.

Remember that all chutneys mellow slightly over time while the flavours improve. If it tastes way too hot when you jar it it should be perfect after a couple of months. Store in a cool dark place for at least 2 months before using. Stored well the chutney will last over 2 years. Once opened store in the fridge. It can be used in thousands of different waves but I think its perfect served with cheese and red wine.

3 comments… add one
  • Steve Moss December 1, 2013, 8:36 pm

    Made this in September, Used orange habenero chili’s instead of chocolate habenero. Just tried it this weekend and was really impressed with it. This recipe has definitely made it into my repertoire! 😉 Many thanks to Chili King website for all the info, recipe’s, etc. Cheers.

    • The Chilli King December 8, 2013, 8:27 pm

      Glad you like it Steve. The best bit is it improves with age!

  • Emily Andres October 8, 2013, 10:50 am

    Great recipe. It took me a while for the chutney to get to the right consistency but it smells wonderful. Just a shame i need to wait before i can eat it!

Leave a Comment

Next post:

Previous post: