Chipotle Chutney

1. 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.

2. 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.

Make Ahead

The chutney can be refrigerated for up to 1 week.

Notes

One Tablespoon

Calories 63 kcal, Protein .2 gm, Carbohydrate 16 gm, Cholesterol 0, Total Fat .1 gm, Saturated Fat 0.

Serve With

Chicken with Chipotle Chutney and Grilled Potatoes.