Total Time
2hrs 25mins
Prep 1 hr 15 mins
Cook 1 hr 10 mins

My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy.

Ingredients Nutrition


  1. Tie the peppercorns up in a piece of cheesecloth.
  2. Add the peppercorns and the rest of the ingredients to a large pot.
  3. Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
  4. Remove peppercorns in cheesecloth.
  5. Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
  6. Remove air bubbles; wipe jar rims.
  7. Cover at once with metal lids, and screw on bands.
  8. Process jars in boiling water bath for 10 minutes.
  9. Let cool.
Most Helpful

Absolutely LOVED it... and you're not kidding about it being "spi-cy"! ;) I used the conversion tool for 2 half-pints (1 pint) to see how it would work. I didn't have cider vinegar, but the balsamic that I had, worked wonderfully with the other ingredients. Also... I was too lazy to cook it for 2 hours! (Instead, I nuked it for about 30 minutes, stirring every once in awhile. After a few minutes of standing, it was perfect.) I was also too impatient to let it cool, and slapped a bit on my veggie burger at dinner... YUM! I might just go for the whole 4 pints next time I make it, 'cause the 1 pint isn't going to last long around here! :) Thanks SO much for sharing this awesome recipe!

Maura666 January 05, 2004