“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:
30mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

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.

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