Chipotle Chutney

Directions

1. 1
   Roast the Anaheim chiles directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over.
2. 2
   Transfer to a paper bag and let steam for 10 minutes.
3. 3
   Peel off the blackened skins and discard the cores, ribs and seeds.
4. 4
   Finely chop the chiles.
5. 5
   In a medium nonreactive saucepan, combine the roasted chiles with the apple, vinegar, brown sugar, granulated sugar, chipotle chile and garlic.
6. 6
   Cook over moderately low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes.
7. 7
   Let the chutney cool.