"Highlighting the well-known Mexican pepper with an Indian technique of preparing raitas & chutneys, along with Equator spices. A true global dish."
Poblano Chutney
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 Poblano Pepper
- 1 cup Low Fat Plain Yogurt
- 2 cloves Garlic
- 1 tablespoon Taco Seasoning
- 1 teaspoon Lime Juice
- 3/4 cup roughly chopped Cilantro
- 2 small Thai Green Chilis or 1 Jalapeño (optional, but highly recommended)
Roast Poblano Pepper:
Method
Step 1
Method 1 – Over Open Stovetop/Grill: Very carefully using tongs, prop and turn poblano pepper over a high flame (stove top or grill). Let all sides of the pepper skin blacken, char & blister.
Step 2
Method 2 – Broiler: In foil lined tray, roast poblano pepper under a oven broiler on high heat for 5-7 minutes on each side or until skin is blackened, charred & blistered.
Prepare Chutney:
Step 1
Place roasted poblano pepper into a bowl covered with plastic wrap for ~5-10 minutes (cools & lets steam out). After allotted time, peel and discard blistered skin. Cut roasted poblano pepper into large pieces, discarding the stem & seeds. Set aside.
Step 2
In a food processor, blend together roasted Poblano Pepper, Plain Yogurt, Garlic, Chilis/Jalapeños, Taco Seasoning, Lime Juice, and Cilantro. Blend until all ingredients are generally pulsed together. Should be a slightly watery consistency.
Step 3
Serve and enjoy!