Blue Corn Pancakes With Green Chile Chutney

I don't think I can ever eat pancakes with syrup again.  This green chile chutney was AMAZING, but, then, I love spice.  The sweet, tangy and spicy flavour is so addictive, and used on the blue corn flour pancakes was delicious.  You can use this on a regular pancake, but if you can find blue corn flour, try it.  I always find it fun to try new ingredients, as you never know what yummy concoction you'll create.

Blue Corn Pancakes

1 c blue corn flour or blue cornmeal

1/2 c all purpose flour

1 T sugar

2 tsp baking powder

1/2 tsp salt

3 T dry milk powder

2 eggs

1 1/4 c milk

2 T vegetable oil

Sift dry ingredients together.  In a separate bowl, beat eggs, milk and oil.  Blend well and add dry ingredients.  The batter will be thin.  Heat griddle, brush with small amount of oil and cook pancakes preferred size.  Serve with green chile chutney.

Green Chile Chutney

2 pounds Big Jim or New Mexico green chile of choice, roasted, peeled, deveined and chopped

2 c sugar

1 T roasted Mexican oregano (I used regular oregano)

2/3 c cider vinegar

1 tsp salt.

Combine all ingredients in a saucepan and cook over medium heat, about 15 minutes.  Allow to cool and serve cold.

*  The longer you cook it, the harder and "candier" it will get, so serve it on the warm side.