Recipes for the Web

Barrington Software Incorporated

Three-Pepper Chutney

Chutney (from the Indian word chatni) is basically any condiment containing a sweet component

(usually fruit) and a sour, acidic component (usually vinegar and spices). This three-pepper

chutney is an excellent alternative to the traditional cranberry sauce (really a chutney itself) served

at most holiday dinner tables.

13 bell peppers, mix of red, green and yellow, deseeded, finely diced (about 5 cups total, with

Jalapeño)

1 Jalapeño pepper, deseeded, finely diced

1 large white onion, finely diced

2 tablespoons fresh ginger, finely chopped

3 cloves garlic, finely chopped

1 cup golden raisins

1/2 cup black raisins

1 cup sugar

1 cup dark brown sugar

2 cup red wine vinegar

Large pinch of salt and pepper.

1. Combine all the ingredients in a saucepot over high heat. Bring to a boil.

2. Reduce heat and simmer for around 1 hour, stirring occasionally but not constantly, until the

mixture is reduced and somewhat darker in color. There should be about 1 cup of liquid left.

3. In a blender, puree about 1/3 of the mixture (or use a hand blender and puree a part of the

mixture in the pot). Return the puree to the mixture, and chill overnight. Serve at room temperature.

Yield: One quart.

NYT December 26, 2001

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