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This is almost the same recipe as my green tomato chutney, I just change the ingredients and quantities, these were peppers grown in the garden and some were really hot which led to the statement, “I feel like I have just taken a trip to Mars and back!” Serve with (cream) cheese and crackers.

1/2 POUND OF HOT PEPPERS
1/2 POUND OF ONIONS
STICK OF CINNAMON
1/2 TEASPOON OF SALT
1/2 PINT OF WHITE VINEGAR
1/4 POUND OF SULTANAS
1 TEASPOON OF CLOVES
1 TEASPOONS OF ALLSPICE ALL WRAPPED IN A SQUARE OF  COTTON TIED WITH STRING THAT YOU CAN ATTACH TO A WOODEN SPOON

CUT UP ONIONS AND PEPPERS (CAREFUL WITH PEPPERS AS THEY CAN BURN, USE A THIN PAIR OF LATEX GLOVES OR A PLASTIC BAG) AND ON A LOW HEAT IN A LARGE THICK PAN COOK UNTIL SOFT.
USE A HAND HELD BLENDER TO ROUGH UP UNTIL DESIRED CONSISTENCY, CHUNKY OR SEMI CHUNKY.  NO BLENDER, USE KNIFE OR SCISSORS.
ADD REMAINING INGREDIENTS AND SIMMER UNTIL FAIRLY THICK, STIRRING OFTEN.
OR LET IT BOIL GENTLY FOR 1/2 HOUR AND THEN SIMMER FOR 1/2 HOUR AGAIN UNTIL FAIRLY THICK. YOU CAN THEN USE A PRESERVING BATH FOR CANNING AND FOOD SAFETY.

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