24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
Ultra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: StudyMake a Plan for Gardening Next Spring With Your KidsTry This Easy Pumpkin Dessert for HalloweenConsumers' Orders Changed Slightly After Calorie Counts Added to MenusTry This Healthy Autumn Apple DessertFast-Food Outlet in Neighborhood Could Mean Heavier Kids: StudyBan on Sale of Sugary Drinks Trimmed Employees' WaistlinesA Lighter, Healthier Version of Baked Crab DipGiving Up One Food Will Help Your Health -- and the PlanetToo Much Salt Might Make You Gain WeightPediatricians' Group Calls for More Research on Artificial SweetenersCould More Coffee Bring a Healthier Microbiome?Health Tip: Living With Nut AllergyTry These Homemade Chocolate Treats for HalloweenMore TV, Smartphone Time Means More Sugary Drinks for TeensBanned Trans Fats Linked to Higher Dementia Risk: StudyDon't Be Fooled By Foods That Sound Healthy But Aren'tHealth Tip: Understanding Omega-3 Fatty AcidsMaking a Lighter Chicken ParmesanHow to Get the Fruit and Veggies You Need Without Busting the BudgetCooking With GreensHow to Make Your Own Healthy Chicken TendersMillet: A Whole Grain You Might Be OverlookingNone of Top-Selling Kids' Drinks Meet Experts' Health RecommendationsPut Safety First When Planning to Pack Food-to-GoHow to Spice Up Everyday OatmealWhat Foods Are Most Likely to Cause Acne Breakouts?Farm-to-Table Movement Goes to SchoolBarley: A Tasty Alternative to RiceCould Eating Healthier Be a Natural Antidepressant?The Slow Cooker Makes a ComebackVeggies' Popularity Is All in the NameA Cool-Season Comfort Food Without Lots of CaloriesCooking Food Changes Makeup of Gut BacteriaHow to Make Your Own Healthful SauerkrautOvercoming Your Artichoke AnxietyCan Your Eating Habits Keep Alzheimer's at Bay?Simply Offering More Vegetarian Choices Cuts Meat EatingOrganic Chicken Less Likely to Harbor a Dangerous 'Superbug'Buffalo Cauliflower: A Better Bar FoodButter or Margarine? The Latest Round in a Long-Running DebateCarnivores' Comeback: Review Supports Red Meat in DietMany U.S. Seniors Are Going Hungry, Study FindsHow to Rebalance Your Carb Intake
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Spice Up Your Meals With Habanero Chili Chutney

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Aug 15th 2019

new article illustration

THURSDAY, Aug. 15, 2019 (HealthDay News) -- If you're a chili pepper lover who can take the heat, then take it to the next level with super spicy habaneros.

Habaneros aren't for the faint of heart. They rank among some of the world's hottest chilies on the Scoville scale, which is used to measure the heat of all types of peppers. Habaneros have a round, almost pumpkin-like shape and come in a variety of colors, including orange and red. They also have a slight fruity aroma.

Since they may be too spicy for some, a great way to serve them is with a chili chutney. Chutney is a thick, sweet condiment that can be served "on the side." It's a great way to turn adventurous people into chili fans.

Before you get started, make sure your kitchen is well ventilated, since capsaicin, the active compound that gives habaneros their heat, can become airborne. You may want to wear disposable gloves to keep it off your skin and prevent irritation if you were to touch your eyes or nose with your fingers.

If you want to tone down the habaneros' heat somewhat, discard the seeds when you prep the peppers. An easy way to do this is to slice them in half lengthwise and scoop out the seeds with a small spoon, then cut the peppers as directed. If "the hotter, the better" is your motto, keep the seeds in.

Habanero Chutney

  • 1 pint habanero chilies
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion, thinly sliced

Thinly slice the peppers. Place the olive oil in a large skillet and warm over medium heat. Add the habaneros and onions and cook, stirring often, until they soften and start to brown, seven to eight minutes. Cool to room temperature and enjoy right away or transfer to an airtight container and store in the fridge. Serve with grilled meat or vegetables, or as a spread on your favorite sandwich.

Yield: 2 cups

More information

The Center for Urban Education About Sustainable Agriculture has a helpful guide to peppers, from sweet to hot.