Mague's Chipotle De Huasteca (Chipotle Chutney)

Prep Time
Cook Time
5h 30m
Ready In

" This is an authentic recipe created by Mague - she shared her recipe with a friend of mine and he shared it with me. So here is the recipe directly from Mague's kitchen in San Luis de Potosi, Mexico. This is a smokey, tangy spicy and delicious chutney. It goes with so many meats, chicken and is really super with Quesadillas. It will keep in the fridge for a couple of weeks but if you are making a full recipe you may want to pour it boiling hot into sterilized jars. Make sure that they seal. It makes 5 pints"

Original recipe yields 5 servings


  • Serving Size: 1 (327.4 g)
  • Calories 411.6
  • Total Fat - 20.2 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 135.6 mg
  • Sodium - 2170 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 8.9 g
  • Sugars - 47.4 g
  • Protein - 8.2 g
  • Calcium - 197.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 25.8 mg
  • Thiamin - 0.3 mg

Step 1

Soak the cleaned chipotles in boiling water for an hour or until they are pliable, rinse them well with hot water

Step 2

Slice the chipotles very thinly. cover with water and bring to a boil, allow them to simmer for about 4 hours, add more water as needed. When very soft drain.

Step 3

In another pot combine the sugar, marjoram, thyme, cloves, jicama and vinegar. bring to a boil and simmer 10 minute

Step 4

Fry the onions in the oil until translucent about 10 minutes

Step 5

Combine the chipotles, vinegar mixture and the onions, simmer for another 20 minutes or until the chutney has a nice texture. Cool, place in fridge or pour the boiling chutney into 5 sterilized pint jars

Tips & Variations

No special items needed.