Pepper Chutney

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Pepper Chutney

 

2 quart sweet green peppers, about 10, chopped

2 quart sweet red peppers, about 10, chopped

2 teaspoons asofoetida

4 teaspoon mixed pickling spices

2 hot chili peppers

1 1/2 cup sugar

4 teaspoon salt

3 1/2 cup lemon juice

 

Cover chopped vegetables with boiling water. Let stand

5 minutes. Drain. Cover again with boiling water and

let stand 10 minutes. Drain. Tie pickling spices and

hot pepper in a cheesecloth bag. Add spice bag, sugar,

and salt to lemon juice and simmer 15 minutes. Add

drained vegetables and simmer 10 minutes. Remove spice

bag. Bring to a boil. Pack hot into hot jars, leaving

1/4 inch headspace.

 

 

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