Chipotlechutney Recipes

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.

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.

CHIPOTLE CHUTNEY

Steps:

• 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. Move to 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 roasted chiles with the apple, vinegar, brown sugar, granulated sugar, chipotle chile and garlic. Cook over medium low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Let the chutney cool.
• This chutney can be refrigerated up to one week. You may can if desired, by boiling in a water bath 10 minutes.

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.

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.