🍳 Step-by-Step Instructions (Detailed)

Step 1: Prepare the Chilies Safely

Put on gloves if you have sensitive skin—habaneros can cause a burning sensation.
Wash the chili and habanero peppers thoroughly. Slice off the tops, remove the seeds from the habaneros (unless you prefer extra heat), and finely chop all the peppers. Set aside.

Step 2: Cook the Aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat (optional, but helps sauté smoothly).
Add the chopped red onion, garlic, and grated ginger. Sauté for 3–4 minutes, stirring frequently, until everything is soft and aromatic. Don’t let the garlic burn—lower heat slightly if needed.

Step 3: Add the Peppers

Add your chopped chili and habanero peppers to the pan. Stir to coat and let cook for 2–3 minutes to release their oils. You’ll notice a strong aroma—this is normal but can be spicy in the air.
Pro tip: Turn on your kitchen vent or crack a window.

Step 4: Build the Chutney Base

Add apple cider vinegar, brown sugar, tomato paste, lime juice, smoked paprika (if using), and salt. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the mixture has thickened and slightly reduced.

Step 5: Blend Smooth (or Keep Chunky)

Remove the chutney from heat and allow it to cool for at least 15 minutes—do not blend while hot.
Transfer to a blender or use an immersion blender right in the pot. Blend until smooth, or pulse lightly if you prefer a chunkier chutney. Taste and adjust salt or lime juice if needed.

Step 6: Store and Chill

Use a clean spoon to transfer the chutney into sterilized glass jars. Let it cool completely before sealing the jars and refrigerating.

• The chutney will thicken slightly as it cools.
• Store in the refrigerator for up to 2 weeks.
• For longer storage, use proper water-bath canning or freeze in small containers.