Chipotle Chutney

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This is a healthy recipe from food & wine magazine(jan. 1997)

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Steps

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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.

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Move to a paper bag and let steam for 10 minutes.

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Peel off the blackened skins and discard the cores , ribs and seeds.

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Finely chop the chiles.

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In a medium nonreactive saucepan , combine the roasted chiles with the apple , vinegar , brown sugar , granulated sugar , chipotle chile and garlic.

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Cook over medium low heat , stirring occasionally , until the apple is tender and the liquid is almost completely evaporated , about 25 minutes.

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Let the chutney cool.

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This chutney can be refrigerated up to one week.

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You may can if desired , by boiling in a water bath 10 minutes.

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Ingredients

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poblano chiles, granny smith apple, sherry wine vinegar, light brown sugar, granulated sugar, chipotle chile, garlic