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Title: Chipotle and Apple Chutney
Categories: Preserve
Yield: 1 Cup
| 1/2 | c | Sherry vinegar |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Brown sugar |
| 1 | Granny Smith apple cored but not peeled and finely diced | |
| 3 | Anaheim or New Mexico chiles roasted, peeled seeded and dice | |
| 1 | ts | Canned chipotle chiles in adobo sauce or |
| 2 | ts | Dried chipotle chiles pulverized in a blender |
| 1 | ts | Chopped garlic |
Combine the vinegar, sugars, apple, chiles, and garlic in a saucepan and bring the mixture to a boil. Reduce heat to low and cook until thick, about 10 minutes. Serve at room temperature with grilled chicken.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 140
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