Recipe Apple and Hatch chile chutney

medtran49

medtran49

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This would be good with roasted chicken, turkey or pork. We made open faced sandwiches with smoked and roasted turkey, munster cheese, a little mayo and dijon, avocado and the chutney on toasted brioche bread.

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INGREDIENTS
2 Granny Smith apples, diced
1-2 medium-heat Hatch chiles (depending on heat tolerance), preferably fresh, roasted and peeled, 1/4 inch dice
1/2 cup, 1/4 inch dice, onion
2 Tbsp apple cider vinegar
2/3 cup sugar
1/2 tsp salt
1 cup water

INSTRUCTIONS

Place all ingredients in a heavy-bottomed saucepan, mix to combine, bring to a boil over medium-high heat, reduce heat to a simmer and cook for about 30 minutes until thickened, stirring occasionally.

Keep refrigerated for up to 3 weeks or water bath can for 20 minutes and store in a cool, dry place.
 
Last edited:
karadekoolaid said:
No experience of Hatch chiles, but wiki says they're fairly mild, correct?
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Um no. They come in various heats. Even the mediums can be pretty hot if you aren't used to spice. And the hottest varieties, well, we use them sparingly and in dishes with lots of other things to mitigate the heat. Even my DH, who used to be a chile head back before his medical issues, found the hottest ones to be pretty spicy.
 
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medtran49 said:
They have different varieties of Hatch chiles that give you varied heat levels. Hatch is not just 1 variety of chile, it's a place where they are grown.
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Yes. Living in Las Vegas I couldn't wait for the chili's to come into season since Hatch NM was close enough we could get them right fresh.
 
They were developed initially for canning. The ones I got while living in NV have a mild heat, fantastic crunch, and they're large! Bit of a read here.
 
Barriehie said:
Bit of a read here.
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Interesting! Seems to be that Hatch chiles were also developed in New Mexico to provide a sort of standard for the state and ensure their own "apellation controlée" They all seem pretty mild to me, with the exception of the Barker extra hot (which is still probably less than a serrano chile).
Would you say the hatch chile flavours are sweetish, citric, floral or reminiscent of freshly cut grass?
 
karadekoolaid said:
Interesting! Seems to be that Hatch chiles were also developed in New Mexico to provide a sort of standard for the state and ensure their own "apellation controlée" They all seem pretty mild to me, with the exception of the Barker extra hot (which is still probably less than a serrano chile).
Would you say the hatch chile flavours are sweetish, citric, floral or reminiscent of freshly cut grass?
Click to expand...
Been a few years but I'd say sweet, citric, and fresh chili. Not at all like cut grass. I love the crunch!
 
Well, I just typed a long explanatory reply and it disappeared after a security error message and I'm not typing it again.

Suffice it to say, this is where we got our first batch of fresh, the 2 lowest heat ones, one being tolerable to me, the next not so much.

hatch_green_chile

If anyone is interested, I got Craig a mini drum to roast the fresh chiles that fits on the Weber rotisserie. He's used the drum for other things, mainly wings.
 
We love Hatch Green Chiles and they're the only type I use.
Freshly roasted Hatch Chiles (mild for me, even the medium is muy caliente) are heavenly!
We went to Hatch, New Mexico, USA (several times really) and the smell during harvest is intoxicating!
There's Chile EVERYTHING!!!
AND New Mexican-style of cooking (as they call it in NM) is different from Tex-Mex or the Cali-Style or really any other style, so good!
Even my DH, who claims to hate Mexican Food, loved all of the food we had, all of the times that we've spent in NM.
Sorry medtran49 we've kinda de-railed your recipe post - maybe a mod/ad min could fix that?
 
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