Christmas Pepper Chutney

Submitted by Chef #261423

"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."

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 4 8 oz jars
• Serves: 4

ingredients

• 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 1⁄4 cups cider vinegar
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 1 cup golden raisin
• 1⁄2 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!