Chipotle Chutney
Elevate your condiment game with this smoky-sweet Chipotle Chutney, a bold and flavorful fusion that's perfect for spicing up your meals. Made with smoky chipotle peppers in adobo sauce, ripe tomatoes, and caramelized red onions, this chutney balances its heat with the sweetness of honey and brown sugar, enhanced by the tang of apple cider vinegar. A touch of ground cumin adds earthy depth, while a quick simmer brings the flavors together for an irresistible finish. Whether you slather it on burgers, pair it with grilled meats, or serve it as a zesty dip for appetizers, this easy-to-make chutney transforms any dish into a gourmet delight. Ready in just 30 minutes and perfect for weekly meal prep, this versatile condiment adds a punch of flavor to every bite!
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Recipe Information
Ingredients
- 4 pieces Chipotle peppers in adobo sauce
- 2 medium Tomatoes
- 1 medium Red onion
- 3 pieces Garlic cloves
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 cup Water
Instructions
Dice the red onion and tomatoes into small pieces and mince the garlic cloves for even cooking.
Heat the olive oil in a medium skillet or saucepan over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes, or until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Chop the chipotle peppers into small pieces and add them to the saucepan along with the adobo sauce.
Add the diced tomatoes to the pan and stir well to combine all the ingredients.
Pour in the apple cider vinegar, honey, brown sugar, ground cumin, and salt. Stir thoroughly to blend the flavors.
Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally. This allows the flavors to meld and the chutney to thicken slightly.
Add the water to the pan to adjust the consistency if the chutney becomes too thick. Cook for an additional 5 minutes until it reaches your desired thickness.
Remove the pan from heat and let the chutney cool for 10 minutes.
Transfer the chutney to a blender or food processor and pulse a few times for a smoother texture, or leave it chunky if you prefer.
Store the chutney in an airtight container in the refrigerator for up to 2 weeks. Serve as desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 57.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
