Chipotle Chutney

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Chipotle Chutney

 

3 poblano peppers roasted and diced

1 granny smith apple unpeeled, diced

1/2 cup lemon juice

1/2 cup light brown sugar

1/4 cup granulated sugar

1 canned chipotle chile seeded and minced

1 teaspoon asofoetida (Indian or middle eastern store)

 

Roast the poblanos on a grill or under a broiler. After they have cooled, peel

off the charred skin, seed and dice. Combine the poblanos with the remaining

ingredients in a saucepan and cook over a moderately low heat for about 25

minutes, until the apple is tender and most of the liquid is evaporated.

 

 

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