Real Hot Pepper Chutney Recipe #136802
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.
by Sharon123
30 min | 10 min prep
2 1/2 cups
- 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
- Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
- 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).
- Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
- Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
- 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.
- This keeps in the fridge up to two weeks, covered.
- Makes 2 1/2 cups.
- You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.
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