Chipotle Chutney Recipes

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

LOW-FAT CHIPOTLE CHUTNEY DRESSING

Steps:

• In a blender blend all ingredients and salt to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, potato salad, or fresh fruit such as honeydew melon, apples, or oranges.

BLUEBERRY-CHIPOTLE CHUTNEY

Steps:

• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently.
• Cool; pour into airtight containers.
• Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.
• Or: Place the chutney in canning jars. This would produce 6 - 7 half pint jars.

PINEAPPLE CHIPOTLE CHUTNEY

Steps:

• Heat the olive oil and butter in a pan.
• Add the diced red onion and cook until translucent, about 5 minutes.
• Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
• Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
• Add the pineapple juice, vinegar and brown sugar.
• Season with salt and bring to a simmer.
• Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
• Remove from heat and add the chopped coriander.
• Cool to room temperature and serve.
• Note: Chutney can be refrigerated for up to 2 weeks.