 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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.
|
|