Chipotle Red Bell Pepper Chutney - 2 pts

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Chipotle Red Bell Pepper Chutney - 2 pts

2 pounds red bell peppers (about 5)

2 cups cider vinegar

3/4 cup granulated sugar

2 teaspoons yellow mustard seeds

2 teaspoons salt

2 dried chipotle chiles, halved, seeded

 

 

 

 

Trim and finely chop bell peppers. Place in a large,

heavy saucepan with vinegar, sugar, mustard seeds,

salt and chipotle chiles.

 

Bring to a boil; reduce heat to a bubbling simmer and

cook about one hour, stirring occasionally. As mixture

boils down, stir frequently during the last 10 minutes

to prevent scorching. Do not let it boil completely

dry. Remove chipotle chiles and ladle relish into a

sterilized jar. Cover tightly and keep refrigerated.

Chutney is best left to mellow for one week, but will

keep for a month in the refrigerator. Serve with

grilled chicken or lean roast pork tenderloin.

 

Makes about 1 3/4 cups

Serves 7 - 1/4 cup servings

 

Per Serving: 131 Calories;1g Fat (3.3% calories from

fat), trace Saturated Fat;1g Protein;34g Carbohydrate;

2g Dietary Fiber;0mg Cholesterol;613mg Sodium.

Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2

Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.

 

Source: Low Fat Lifestyle

Formatted by Chupa Babi in MC: 07.12.07

 

You can find dried chipotle chilis in your Mexican

food section of your grocery.

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