Green Chile Chutney With Fresh Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Serve with fresh goat cheese (or cream cheese) and crackers. Can be made up to a week in advance. Adapted from The Border Cookbook, by Cheryl Alters Jamison, published in New Mexico Magazine, 2/2012. Ingredients:
3 cups cider or 3 cups white vinegar |
3/4 cup sugar |
1/2 medium onion, minced |
1/2 teaspoon yellow mustard seeds |
1/4 teaspoon salt |
1 pinch ground cumin |
1 1/2 cups chopped roasted new mexican green chili peppers |
10 -12 ounces fresh unflavored goat cheese, softened |
asssorted crackers or baguette, slices |
Directions:
1. Combine vinegar, sugar, onion, mustard seed, salt, and cumin in saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes. Stir in green chile and continue cooking for about 10 minutes longer, until thickened and jammy. Cool. Refrigerate if not using within a few hours.
2. Arrange cheese in neat mound or log on small platter. Either pour chutney over cheese or serve in small bowl. Accompany with crackers.
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