Three-Pepper Chutney Recipe
Three-Pepper Chutney Recipe photo by Taste of Home
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Three-Pepper Chutney Recipe

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This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours + chilling
MAKES: 16 servings


  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups cider vinegar
  • 3 medium green peppers, chopped
  • 3 medium sweet red peppers, chopped
  • 3 jalapeno peppers, seeded and chopped
  • 1 medium onion, chopped
  • 1 teaspoon salt

Nutritional Facts

2 tablespoon: 97 calories, 0 fat (0 saturated fat), 0 cholesterol, 157mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.


  1. 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.
  2. Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Three-Pepper Chutney in Light & Tasty August/September 2005, p35

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