Above: Fall squash gets a New Mexican twist in this recipe. (from Platter Up, Sept/Oct 2021). Photograph by Douglas Merriam.
Sweet Green Chile Chutney
Sweet-and-sour always pairs well with spicy. Try this chutney on a turkey sandwich or cheese platter, as an accompaniment to your favorite Indian curry, or on quesadillas (recipe follows).
12 New Mexico green chiles, roasted, peeled, seeded, and chopped into ¼-inch squares, or 2 cups frozen chopped chile, drained
2 medium onions, finely chopped
1 cup brown sugar
¼ cup apple cider vinegar
4 jalapeños, seeded and minced, or to taste
1 teaspoon toasted coriander seeds
½ teaspoon ground nutmeg
2 teaspoons yellow mustard seeds
1 six-ounce envelope Certo liquid pectin
Makes approximately 3 cups
Place chiles, onions, sugar, vinegar, and jalapeños in a heavy-bottomed saucepan. Bring mixture to a boil.
Stir in spices, turn heat to low, and allow mixture to simmer until it reduces by a third, about 25 minutes.
Stir in pectin and bring to a boil. Allow to boil 1 minute.
Remove from heat and cool. Store in the fridge for 1 week or process in jars for longer storage.