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Nutrition Facts
Serving Size 1 cups 234g Recipe makes 2 1/2 cups) The following items or measurements are not included below: 3/4 cup white wine vinegar 1/2 cup crystallized ginger
Calories 442
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 23mg		0%
Potassium 615mg		17%
Total Carbohydrate 113.5g		37%
	Dietary Fiber 3.6g	14%
	Sugars 103.4g
Protein 2.4g		4%
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Real Hot Pepper Chutney

Recipe #136802 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 9, 2005

In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.

2 1/2 cups (change servings and units)

Ingredients

1 green bell pepper, cored and seeded
1 red bell pepper, cored and seeded
4 fresh jalapeno peppers
3/4 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar (packed)
1/2 cup crystallized ginger, slivered
1/2 cup golden raisin
3 small garlic cloves, minced

Directions

1
Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
2
Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
3
Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
4
Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
5
If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
6
This keeps in the fridge up to two weeks, covered.
7
Makes 2 1/2 cups.
8
You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.

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Featured Reviews for This Recipe

From: Abby Girl

On Aug 18, 2007

Absolutely friggen good!!! Usually anything with extreme heat gives me the hicups, but this passed the test!! The beauty of this recipe is that is can be made any time durig the year!! It gave me 6 little half pint jars that I processed for 10 minutes. Sharon123, what a wonderful contribution!!!

1 person found this review helpful

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From: KITTENCAL

On Sep 6, 2006

This is SOOOO good! I added in one more small jalapeno pepper (we like extreme heat!) and also incresed the fresh garlic slightly. If you love spicy you will love this, you won't be able to keep your spoon out of it, it is THAT good! Sharon, thanks so much for sharing this great recipe, I look forward to making this again soon...Kitten

3 people found this review helpful

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From: Susie D

On Dec 26, 2008

I stumbled onto a sale on peppers so tagged this recipe to make in the Asian Tag Game. I made a triple batch of this spicy gem (cooked on the stovetop instead of the mircowave). It was easy to make, wonderfully spicy hot, and goes with everything. I poured some over cream cheese and served for a holiday appetizer. Yum! Thank you for sharing the recipe!

1 person found this review helpful

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