Recipe by Sharon123
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.
Top Review by pmahler417
Incredible flavor! Made the first batch as instructed. On next batch we added dried cranberries, 2 heaping tablespoons of a variety of really hot peppers in place of the jalapenos, and some pectin so it would not have to cook so long and would still have some liquid remaining. Processed as instructed. Add it to stuffing and got major kudos from the crowd.
- 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 See How It's Made
- 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.