Three Pepper Chutney Recipes

THREE-PEPPER CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.

THREE PEPPER CHUTNEY

Steps:

• In large saucepan, combine all ingredients.
• Bring to a boil.
• Reduce heat;.
• Simmer uncovered for 1 and 1/2 to 2 hours or until thickened.
• Pour into a serving bowl.
• Cover and refrigerate for 1-2 hours or until chilled.

SPICY PEPPER APPLE CHUTNEY RECIPE - (3.5/5)

Steps:

• 1. Peel and core the Apples. Dice the Apples. You should get about 7 to 8 Cups diced. Put the Apples in a large pot with a lid or dutch oven. 2. Dice the Peppers and add them to the pot, seeds and all! I used 10 Biker Billy Peppers because of their size, which you can see here so compare the Peppers you have on hand with this to determine how many you should add. 3. Next Dice up the Onion and also add it to the pot. Then add all the remaining ingredients to the pot. 4. Over a medium high flame, cook and stir the Chutney until it comes to a boil. 5. Cover the pot and turn the flame down to the lowest setting. This is where the flavors will start to marry and the Apples and Peppers will start to soften and break down releasing all their flavor. It will take about an hour and 20 minutes for this to start happening. Once you see that taking place get out a potato masher and start mashing. Replace the lid and continue to cook for about another half an hour. Check the Chutney about every 10 minutes and give it another mashing. 6. Here is the consistency you are looking for when the Chutney is done. 7. Allow the Chutney to cool then place it in glass jars with tight fitting lids. Store in your refrigerator for up to 5 days. Recipe by: Hot Dish Homemaker

REAL HOT PEPPER CHUTNEY

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• 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).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• 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.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.