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
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.
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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. 
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