Green Chile Chutney With Fresh Goat Cheese

Submitted by zeldaz51

"Serve with fresh goat cheese (or cream cheese) and crackers. Can be made up to a week in advance. Adapted from The Border Cookbook, by Cheryl Alters Jamison, published in New Mexico Magazine, 2/2012."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3 cups cider or 3 cups white vinegar
• 3⁄4 cup sugar
• 1⁄2 medium onion, minced
• 1⁄2 teaspoon yellow mustard seeds
• 1⁄4 teaspoon salt
• 1 pinch ground cumin
• 1 1⁄2 cups chopped roasted new mexican green chili peppers

• To Serve

• 10 -12 ounces fresh unflavored goat cheese, softened
• asssorted crackers or baguette, slices

directions

1. Combine vinegar, sugar, onion, mustard seed, salt, and cumin in saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes. Stir in green chile and continue cooking for about 10 minutes longer, until thickened and jammy. Cool. Refrigerate if not using within a few hours.
2. Arrange cheese in neat mound or log on small platter. Either pour chutney over cheese or serve in small bowl. Accompany with crackers.