Jeweled pepper chutney

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
2 cups Firmly packed brown sugar
2 cups Golden raisins
2½ cup Cider vinegar
8 larges Sweet red peppers, seeded & cut into 1/4\" cubes
8 \N Cloves garlic, finely chopped
4 \N Jalapeno peppers, seeded & finely chopped
1 \N Jar (2 oz.) crystallized ginger, finely chopped

Makes 6 - ½ pints

Janet and anyone else who may be interested, here is the chutney recipe I found in the Southern Living Annual Recipes for 1994. I have not tried this recipe yet, but it does sound simple.

Combine all in a large Dutch oven and boil. Reduce heat and simmer uncovered 1 hour 45 mins, stirring occasionally.

Pack hot mixture into hot jars filling to ½" of top. Remove air bubbles and wipe jar rims. Cover with lids and screw on bands.

Process in boiling water bath for 10 mins. Refrigerate after opening.

Posted to FOODWINE Digest 21 October 96 Date: Tue, 22 Oct 1996 08:08:43 -0500 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>

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