I’m not going to lie, I have at least one more Hatch Green Chile recipe left in me after this one. I now understand the cult following of these things! Flavor packed with a hint of lingering char leftover from grilling, Hatch chiles now have a permanent place of spicy appreciation in my heart. This chutney recipe is from Mindy’s neighbor who provided sustenance for the chile skin “peelers” during the roast. This chutney is served best, well, over everything and anything. It is sweet and, due to the heat level of Hatch chiles we were given, very spicy!
I attended my first ever Nashville Food Blogger’s event this past Sunday. It was held in the barn at the Hidden Valley Farm by the Green Door CSA folks. I use the word “barn” loosely because this barn was a full-on event hall full of rustic beauty. A James Beard fundraiser was held in the barn just a few short days before our blogger event. We were able to sample some of the food served for the James Bearders. My personal favorite and most exotic, the emu liver pâté in aspic.
Smooth, like a velvety smooth texture, the likes of which I’ve never before experienced. As a kid, I always ran screaming for the hills whenever my dad tried serving me his Thanksgiving turkey liver pâté. I like to think he’d be proud of me, not only for trying the emu pâté, but also for savoring it! I was able to speak with the chef and he explained the creamy dreamy texture was achieved with several passes through a chinois (pronounced sheen-wa) and yes, I had to google it to see what the hell it was.
I made Hatch chutney for the blogger event and served it with goat cheese. It was almost completely gone, so I think people enjoyed it! I found it somewhat intimidating, preparing food for foodies. I quickly got over my intimidation once I met everyone and saw how nice everyone was and how enthusiastic about food they all were! Like Julia once said, “people who love to eat are always the best people.” So true! Prettiest package of the day? The sweet tomato muffin (cupcake?) I want this recipe!
Onward to the chutney! Let’s DO THIS.
Hatch Green Chile Chutney
Prep Time: 10 minutes
Cook Time: 30 minutes
spice level: medium to medium hot
yields: 2 cups of chutneyIngredients:
- 1 medium red onion
- 1 cup white vinegar
- 1 cup sugar
- 1 teaspoon ground yellow mustard seed
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 2 cups chopped roasted Hatch green chile
- 1 small package of goat cheese
In a saucepan, combine the vinegar, sugar, onion, ground mustard seed, salt and cumin. Bring to a boil over high heat, then reduce heat and let simmer for 10 minutes.
Stir in Hatch chile and cook about 20 minutes longer, until color has darkened and chutney has a jammy consistency.
Cool and serve with goat cheese. Or on your hotdog. Or over your pulled beef brisket… you get the idea.