Cookingwithcocktailrings.com
Char the peppers over gas flame or in the broiler until blackened on all sides (~4 min).
1
Enclose the peppers in a paper bag or add to a bowl & cover with plastic wrap for 10 minutes.
2
Carefully peel off the charred skin. Remove seeds & dice the peppers.
3
In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar & 1 cup of water.
4
Bring the mixture to a simmer & cook, stirring occasionally, until the mixture becomes the consistency of a jam (~30 min). Remove from heat & let cool. Store the chutney in a container (~2 weeks).
5
Toast slices of sourdough until they’re golden brown. Spread mayonnaise on bottom slices of bread. Layer provolone followed by turkey, apple slices, avocado, hatch pepper chutney & arugula.
6