Chipotle Chutney

1. 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.

2. 2

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

3. 3

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

4. 4

   Finely chop the chiles.

5. 5

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

6. 6

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

7. 7

   Let the chutney cool.

No additional tips available.