Ten Pepper or More Chutney

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Ten Pepper or More Chutney

 

 

5 1/2 c. peppers (4 1/2 cups sweet peppers such as

red, yellow, or green bell peppers or anaheim chiles;

and 1 cup hot chiles such as jalapeno or serrano

chiles), stemmed, seeded, and minced

 

1 1/2 tsp. salt

 

2 1/2 c. red wine vinegar

 

1 c. golden raisins

 

1/2 c. dried currants

 

1 c. white sugar

 

1c. dark brown sugar

 

1 large red onion, minced

 

8 garlic cloves, minced

 

2 T. ginger, minced

 

Put all ingredients into a large pot, bring to a boil,

lower heat, simmer 1 hour, or until thickened,

stirring occasionally. Remove 2 cups of chutney from

pot and process in blender or food processor until

smooth; return processed chutney to pot and blend.

Remove another 2 cups more of chutney and process

coarsely; add back to pot and blend. Makes

approximately 6-8 pints.

 

Chutney can now be processed in jars and sealed. It is

often better after sitting in jars for 1-2 weeks.

Serve chutney on crackers with herbed cream cheese, or

top grilled chicken or fish, and hamburgers with this

unique condiment.