Ingredients
-
3
-
3/4
-
1/2
-
1/2
-
1/4
-
1
-
1 1/2
-
-
10 - 12
-
-
-
-
-
-
Directions
Green Chile Chutney With Fresh Goat Cheese, 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 , 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
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Steps
|
1
Done
|
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
Done
|
Arrange Cheese in Neat Mound or Log on Small Platter. Either Pour Chutney Over Cheese or Serve in Small Bowl. Accompany With Crackers. |
