Christmas Pepper Chutney

Chef #261423's Note:

This spicy condiment is great alongside fowl or simply served atop cream cheese on a cracker. I don't remember where I found this recipe, but I think from a newspaper. The original called for cooking in a microwave, but I don't have a pot large enough so have always cooked on top of the stove. The original recipe also states to keep refrigerated. I've found I only need to refrigerate after a jar is opened.

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4

Yield: 4.0 8 oz jars

• 4 large red bell peppers , cored, seeded and cut into 1/2 inch dice
• 2 jalapeno peppers , cored, seeded and finely minced (for very hot chutney, leave in ribs and seeds)
• 4 garlic cloves , finely minced
• 1 ¼ cups cider vinegar
• 1 cup light brown sugar , packed
• 1 cup granulated sugar
• 1 cup golden raisin
• ½ cup crystallized ginger

Directions:

1. Place all ingredients in a large pan (3-4 qt size), stir.
2. Turn down heat and simmer uncovered until thickened. This may take up to an hour.
3. Cool slightly, spoon into jars.
4. Close jars, cool completely, then keep refrigerated.

Reviews

[Paulette]

I have not made this recipe,but had a jar given to me by the chef. It is wonderful! Has just enough of a sweet taste to bring out the flavor, but also has a little spicey taste too. I used it once as a spread for a turkey sandwich. Really made the sandwich delicious!