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Source: Stop and Smell the Rosemary

Three-Pepper Chutney
The jalapeno gives this vegetable chutney a nice kick. Try it with roast pork or pan-seared fish steaks. It's terrific on all sorts of sandwiches.
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Serves: varies
Prep Time: 10 minutes
Cook Time: 1 to 2 hours
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3 red bell peppers, seeded and chopped
3 green bell peppers, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 onion, chopped
1 1/2 cups firmly packed brown sugar
1 1/2 cups apple cider vinegar
1 teaspoon salt

Put all the ingredients in a non-reactive saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer very gently, uncovered, for 1 to 2 hours, or until syrupy. Stir often and check that the chutney does not scorch or stick to the pan. Add a little water or chicken broth if it does.

Let the chutney cool to lukewarm. Transfer to a glass, ceramic, or plastic container. Cover and refrigerate until ready to use. The chutney will keep for 2 to 3 days.

Note: For less heat, reduce the number of jalapenos.

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