THREE PEPPER CHUTNEY
Make and share this Three Pepper Chutney recipe from Food.com.
Provided by Recipe Junkie
Categories Chutneys
Time 4h
Yield 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 771.2, Fat 1, SaturatedFat 0.2, Sodium 1246.8, Carbohydrate 188.1, Fiber 8, Sugar 174.3, Protein 4.1
THREE-PEPPER CHUTNEY
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
Provided by Taste of Home
Time 2h
Yield 2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
REAL HOT PEPPER CHUTNEY
In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445.7, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 113.9, Fiber 3.7, Sugar 103.9, Protein 2.4
QUICK THREE-PEPPER SALAD
This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts :
SPICY PEPPER APPLE CHUTNEY RECIPE - (3.5/5)
Provided by HotDishHomemaker
Number Of Ingredients 9
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
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