CHIPOTLE CHUTNEY
Make and share this Chipotle Chutney recipe from Food.com.
Provided by Sharon123
Categories Chutneys
Time 55m
Yield 3/4 cup
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1008.2, Fat 1, SaturatedFat 0.1, Sodium 77.7, Carbohydrate 258.4, Fiber 8.1, Sugar 239.2, Protein 5.4
APPLE CHIPOTLE CHUTNEY
Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
- Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.
PINEAPPLE CHIPOTLE CHUTNEY
Make and share this Pineapple Chipotle Chutney recipe from Food.com.
Provided by leeleitch
Categories Chutneys
Time 40m
Yield 1 3/4 cups, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 195.6, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 10.8, Carbohydrate 35.3, Fiber 2.6, Sugar 28.1, Protein 1.1
GOAT CHEESE SQUARES WITH RASPBERRY CHILE CHUTNEY
Provided by Marcela Valladolid
Categories appetizer
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.
- Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.
BLUEBERRY-CHIPOTLE CHUTNEY
I love blueberries!!! Summer has to be one of my favorite seasons...'cuz fresh fruit is so abundant in my area!!! I am always looking for new and exciting recipes for blueberries and this one fit in that catagory. Serve over cream cheese or along side chicken or pork. Watch the size of the chipotle chile if you don't like alot of heat....I added one large chili and that was plenty of heat for me!! (I know, I'm a wuss!!!)
Provided by Abby Girl
Categories < 60 Mins
Time 35m
Yield 4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.4, Fat 1.4, SaturatedFat 0.1, Sodium 293.9, Carbohydrate 67.5, Fiber 5.2, Sugar 57.7, Protein 2
CHIPOTLE BRUSCHETTA
A friend recently made a batchof Mague's Chipotle Chutney and I thought how wonderful it would be on a bruschetta with tomato & Monteray Jack cheese. This is the result. The recipe for Mague's Chutney is recipe #117377 but you may substitute Chipoltle in Adobo sauce. Watch how much chipotle you use it can be very hot. I sometimes cut the cheese in little stick instead of grating it Serve as an appetizer.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 12 appetizers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Paint one side of the baguette slices with olive oil , place oil side up on a cookie sheet and toast in a 300F oven until lightly browned, flip & just dry the bottom side.
- A head of time chop your tomatoes, finely chop the chipotle peppers and grate your cheese.
- Preheat oven to 350f.
- 20 minutes before serving assemble the Bruschettas.
- Evenly distribute the tomatoes on the 12 slices, top with apprx 1 tsp chpotlr and cheese.
- Place in 350f oven for apprx 15 minutes or until the cheese has melted. I like to turn on the broiler for the last minute or two.
Nutrition Facts : Calories 755, Fat 25.5, SaturatedFat 10.3, Cholesterol 37.7, Sodium 1399.7, Carbohydrate 102.4, Fiber 6.5, Sugar 2.3, Protein 27.8
SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)
A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.
Provided by French Tart
Categories Lunch/Snacks
Time 2h
Yield 4-6 Jars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7
LOW-FAT CHIPOTLE CHUTNEY DRESSING
Categories Citrus Low Fat Quick & Easy Salad Dressing Condiment Gourmet
Yield Makes about 1 cup
Number Of Ingredients 7
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.
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- Roast the Anaheim chiles directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over. Transfer 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 moderately low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Let the chutney cool.
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