Zutaten für Chipotle Chutney
- Poblano Chiles
- Granny Smith Apple
- Sherry Wine Vinegar
- Light Brown Sugar
- 2 tablespoons granulated sugar
- 1 chipotle chile in adobo sauce (minced)
- 2 cloves garlic (minced)
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Zubereitung von Chipotle Chutney
- Roast 2-3 poblano or Anaheim chiles directly over a gas flame or under a broiler, turning frequently, until charred on all sides (about 8-10 minutes).
- Place the roasted chiles in 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 chopped chiles with 1 medium apple (peeled, cored, and diced), 1/2 cup apple cider vinegar, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 chipotle chile in adobo sauce (minced), and 2 cloves garlic (minced).
- Cook over medium-low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Adjust heat as needed to prevent burning.
- Remove from heat and let the chutney cool completely.
- Once cooled, store the chutney in an airtight container in the refrigerator for up to one week. For longer storage, can in a boiling water bath for 10 minutes.
- Enjoy this delicious and versatile chutney!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
956g
Fat
0g
Carbs
86g