Mague's Chipotle De Huasteca (Chipotle Chutney)

30m
Prep Time
5h
Cook Time
5h 30m
Ready In

Recipe: #3417

December 09, 2011



" 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 is 5 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the best flavor, use fresh herbs when possible.
  • Be sure to remove the stems and most of the seeds from the chipotle peppers before soaking.

  • Replace the turbinado sugar with honey: The benefit of this substitution is that honey is a healthier alternative to sugar, and it also adds a more subtle sweetness to the chutney.
  • Replace the cider vinegar with white wine vinegar: The benefit of this substitution is that white wine vinegar adds a more delicate flavor to the chutney, while still providing the necessary acidity.

Tomatillo Chipotle Chutney Substitute 1/2 cup of fresh tomatillos for the jicama and reduce the vinegar to 1/4 cup. Add 1/4 cup of chopped fresh cilantro and 1 teaspoon of ground cumin to the mixture.


Mango-Ginger Chutney Substitute 1/2 cup of fresh mango for the jicama and reduce the vinegar to 1/4 cup. Add 1/4 cup of chopped fresh ginger and 1 teaspoon of ground cardamom to the mixture.


Quesadillas with Chipotle Chutney - Quesadillas are a classic Mexican dish that pairs perfectly with this smoky, tangy, and spicy Chipotle Chutney. The chutney adds a delicious flavor to the quesadillas, and the combination of the two is sure to be a hit!


Mexican Street Corn Salad - This Mexican street corn salad is a delicious and colorful side dish to accompany the quesadillas and chipotle chutney. It's made with fresh corn, red onion, jalapeno, cilantro, lime juice, and mayonnaise, and is the perfect balance of sweet and spicy. The creamy mayonnaise and zesty lime juice add a delicious flavor to the salad, making it a great accompaniment to the quesadillas.




FAQ

Q: How long will this chutney keep?

A: This chutney will keep for a couple of weeks in the refrigerator. For longer storage, pour the boiling chutney into 5 sterilized pint jars and make sure the jars are sealed. This will help the chutney last for several months.



Q: Can I freeze this chutney?

A: Yes, you can freeze this chutney. Make sure to let the chutney cool completely before transferring it to an airtight container and freezing it. To thaw, let it sit in the refrigerator overnight before using.

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Fun facts:

Fun Fact 1: Mague's Chipotle De Huasteca is a traditional Mexican chutney recipe that was invented by Mague in San Luis de Potosi, Mexico. It has been enjoyed by many famous people, including the former Mexican President Vicente Fox, who is said to have enjoyed it with his meals.

Fun Fact 2: Chipotle peppers are an important part of the Mexican cuisine, and have been used since the 16th century. They were even mentioned in the writings of Spanish conqueror Hernán Cortés, who described the Aztecs using them in their cooking.