Three-Pepper Chutney Recipe
Three-Pepper Chutney Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
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

Ingredients

  • 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

Directions

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. 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

Nutritional Facts

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

  • 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
  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. 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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