Recipe - Jeweled Pepper Chutney

2 cup Sugar
2 cup Firmly packed brown sugar
2 cup Golden raisins
2 One half cup Cider vinegar
8 lg Sweet red peppers, seeded &
cut into 1/4" cubes
8 Cloves garlic, finely
chopped
4 Jalapeno peppers, seeded &
finely chopped
1 Jar (2 oz.) crystallized
ginger, finely chopped

Makes 6 One half pints

Janet and anyone else who may be interested, here is the chutney recipe I
found in the Southern Living Annual Recipes for 1994. I have not tried
this recipe yet, but it does sound simple.

Combine all in a large Dutch oven and boil. Reduce heat and simmer
uncovered 1 hour 45 mins, stirring occasionally.

Pack hot mixture into hot jars filling to 1/2" of top. Remove air bubbles
and wipe jar rims. Cover with lids and screw on bands.

Process in boiling water bath for 10 mins. Refrigerate after opening.
Posted to FOODWINE Digest 21 October 96

Date: Tue, 22 Oct 1996 08:08:43 0500

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG