Title: Chipotle chutney
 Categories: Sauce
      Yield: 4 Servings
 
      3    Poblano peppers; roasted and
           -diced
      1    Granny Smith apple;
           -unpeeled, diced
    1/2 c  Sherry vinegar
    1/2 c  Light brown sugar
    1/4 c  Granulated sugar
      1    Canned Chipotle chile;
           -seeded and minced
      1 ts Garlic; minced
   
  1. Roast the poblanos on a grill or under a broiler. After they have
  cooled, peel off the charred skin, seed and dice.
  
  2. Combine the poblanos with the remaining ingredients in a saucepan
  and cook over a moderately low heat for about 25 minutes (until the
  apple is tender and most of the liquid is evaporated). 

NOTES: Substitution: use Anaheim chile in place of poblano.