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Made with apples, hatch chilies and just enough sugar to sweeten the jam and offset the spice of the chilies, the chutney is the perfect addition to spice up a turkey sandwich. I serve layers of roasted deli-sliced turkey breast with provolone cheese, slices of apples, avocado and arugula.
Hatch peppers, also known as New Mexico chilies, add a little kick and flavor to the quesadilla. These peppers typically available only in August and September and are prized for their rich smoky and unique taste. If you are making this chutney when hatch peppers are not in season, substitute about 1 cup of roasted green chilies for the hatch peppers.
Char the peppers over gas flame or in the broiler until blackened on all sides, about 4 minutes.
Enclose the peppers in a paper bag or add to a bowl and cover with plastic wrap for 10 minutes.
Carefully peel off the charred skin. Remove seeds and dice the peppers.
In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar and 1 cup (240g) of water.
Bring the mixture to a simmer and cook, stirring occasionally, until the mixture becomes the consistency of a jam, about 30 minutes. Remove from heat and let cool. Store the chutney in a sealed container for up to 2 weeks.
Toast the slices of sourdough until they’re golden brown. Spread mayonnaise on the bottom slices of bread. Layer the provolone followed by the turkey, apple slices, avocado, hatch pepper chutney and arugula.
Close the sandwich and cut in half. Serve immediately.
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Do you use fresh hatch chiles or roasted?
I use fresh hatch chilies in this recipe. I’ve gone ahead and added a step for roasting the peppers to clarify that. Thanks for bringing it to my attention!