Mague's Chipotle De Huasteca (Chipotle Chutney)

5
Servings

30m
Prep Time

5h
Cook Time

5h 30m
Ready In

Recipe: #3417

December 09, 2011

Categories: Condiments, Vegetables, Onions, Peppers, Mexican, Brunch, Christmas, Cinco de Mayo, Entertaining, New Years, Regional Holiday, Boil, Stove Top, Make it from scratch more

recipe by:
Bergy (RIP" Forever in our Kitchen)

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recipe by:
Bergy (RIP" Forever in our Kitchen)

" 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

Metric US

I've Tried It

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