Prep 20 mins
Cook 35 mins
This is a healthy recipe from Food & Wine magazine(Jan. 1997)
- 3 fresh poblano chiles (or Anaheim)
- 1 medium granny smith apple, unpeeled, finely chopped
- 1⁄2 cup sherry wine vinegar
- 1⁄2 cup light brown sugar
- 1⁄4 cup granulated sugar
- 1 canned chipotle chile, seeded and minced
- 1 teaspoon minced garlic
- Roast the poblano or Aneheim chiles directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred on all sides. Move to a paper bag and let steam for 10 minutes. Peel off the blackened skins and discard the cores, ribs and seeds. Finely chop the chiles.
- In a medium nonreactive saucepan, combine the roasted chiles with the apple, vinegar, brown sugar, granulated sugar, chipotle chile and garlic. Cook over medium low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Let the chutney cool.
- This chutney can be refrigerated up to one week. You may can if desired, by boiling in a water bath 10 minutes.
Very easy to make, great flavor. I'm so glad I tried this. Truly a gem!