i love, love, love the sweet and heat that happens when fruit and chiles meet. and since chiles are on the menu for this month’s tigress can jam, they simply had to go the way of sweet and heat as far as i’m concerned. we don’t grow hatch chiles in austin, or even texas for that matter. they can only be grown in a place called hatch, new mexico. think of it like true champagne which only comes from…well, the champagne region of france. otherwise it’s contraband champagne, otherwise known as, sparkling wine. but we have adopted the hatch chile as one of our own here in texas. we just love chiles!
but we do grow ourselves some apples here in texas, which may surprise you. this chutney is made from the cameo variety picked in medina, texas at love creek orchards. i came up with this recipe with influences from so many sources i couldn’t even begin to give credit where it’s due. i guess that means it’s mine now. and dude, you have to have this with a big chunk of excellent aged cheddar or a thick cut pork chop if you’re so inclined.
apple hatch pepper chutney (makes about 8 or 9-8 ounce jars)
6 c peeled, cored, chopped tart sweet local apple (i used cameos)
2 c roasted, peeled and diced hatch chile peppers
1 c chopped onion
1 cup peeled, diced tomatoes (no need to seed them)
1 1/2 c golden raisins
1 clove garlic, minced
2 1/2 c white distilled or cider vinegar (just make sure it’s at least 5% acidity)
2 c light brown sugar (sweeten to taste)
1 tbsp ground ginger
1 tsp cinnamon
1 tsp salt
put all ingredients in a big ol’ pot and simmer, reducing liquid and softening fruits and veggies until desired consistency. there’s really no wrong way to this, folks. place in sterilized jars and water bath process for 15 minutes.