Real Hot Pepper Chutney

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.

• Ready In: 30 mins
• Yields: 2 1/2 cups

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.