Wednesday, September 24, 2014

Peach and Roasted Hatch Chile Chutney

Yum

I have not met a chili that I did not want to try (yes... even habanero chilies).  I have never tried Hatch Chiles before so when I heard they were in season and on sale for 99 cents a pound I had to buy some.  I roasted them and then decided that I better come up with a recipe from them.   Today I paired them with another fruit that is in just about finished with it's season... Peaches. Together they made a very tasty chutney.  Now this chutney can be eaten with a rice and curry meal or it can even simply on a cracker.  I gave a jar to my mother and she loved it.  That's my official seal of approval in my book.  Come back on Friday to check out what I did with the rest of the Hatch Chiles.

 

Peach and Roasted Hatch Chile Chutney

by Curry and Comfort
Prep Time: 30
Cook Time: 30
Ingredients
  • 1lb Fresh Hatch Chiles roasted
  • 4-5 large fresh peaches peeled and chopped
  • 1 onion finely diced
  • 1 Tbs fresh ginger grated
  • 1 Tbs fresh garlic grated
  • 1/4 cup sugar (or more to taste)
  • 1/4 cup cider vinegar
  • 1/2 Tbs red chili powder (or cayenne powder)
  • 1 tsp turmeric powder
  • salt to taste
Instructions
To Roast the pepper:
Wash and allow peppers to dry. Then cut stems off. Broil in oven about 3-5 minutes on each side until skin is charred. Place in a heatproof bowl and cover with plastic wrap for 20 minutes. Carefully remove the papery skin off each chili and discard the skin. Use the chile in a variety of dishes.
To make the Chutney:
Heat 1 Tbs canola oil in large pan. Saute diced onion, ginger and garlic. Peel skin off peaches and chop into a small dice. Add chopped peaches to the sauteed onions.
Next add 1 cup of the chopped roasted Hatch Chiles. Add Sugar, chili powder, turmeric, salt and vinegar.
Simmer for 30-40 minutes on medium heat. Remember to stir occasionally. Taste for seasoning. If you want it sweeter, add more sugar. When the juices thicken and evaporate the chutney is done. Allow to cool. Then place in clean airtight jars and refrigerate for 12 month. Enjoy.
Powered by Recipage


Step by Step Directions:


To Roast the peppers: 

Wash and allow peppers to dry. Then cut stems off



 Broil in oven about 3-5 minutes on each side until skin is charred.  Place in a heatproof bowl and cover with plastic wrap for 20 minutes. 
 



 Once the skin is steamed off, carefully remove the papery skin off each chili and discard the skin.  Use the chile in a variety of dishes.

To make the Chutney:
Heat 1 Tbs canola oil in large pan.  Saute diced onion, ginger and garlic.  Peel skin off peaches and chop into a small dice. Add chopped peaches to the sauteed onions.

Next add 1 cup of the chopped roasted Hatch Chiles.  Add Sugar, chili powder, turmeric, salt and vinegar. 

Simmer for 30-40 minutes on medium low heat.  Remember to stir occasionally.  Taste for seasoning.  If you want it sweeter, add more sugar.   When the juices thicken and evaporate the chutney is done.  Allow to cool.  Then place in clean airtight jars and refrigerate for 12 month.  Enjoy.

 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

3 comments:

  1. I've been seeing hatch chiles pop up everywhere on blogs and I've never had them! They look awesome though and this chutney needs to be in my pantry/fridge for sure this autumn!:D

    ReplyDelete
  2. I just saw this on FB. How did i miss it!? What a deliciously crazy way to use green chile!! Love it!

    ReplyDelete
  3. I've never heard of hatch chiles before. I'm a big fan of chutney and am pretty sure I'd love this.

    ReplyDelete

Please leave a comment, we love to hear from you....