I've been flipping through the old recipe notebook (a dangerouse habbit of mine) comming up with ideas for this weekends cookout and came across a recipe I just had to share with ya'll. It's a red bell pepper chutney and it goes great with all kinds of pork, especially pork tenderloin! I have also used this on chicken. I hope you enjoy.
Chipotle Red Bell Pepper Chutney
2 lbs. red bell peppers
2 c. cider vinegar
3/4 c. sugar
2 t. yellow mustard seed
2 t. salt
2 dried chipotle chiles, halved and seeded
Trim and finely chop the bell peppers. Place in a large heavy saucepan with remaining ingredients. Bring to a boil and reduce to a bubbling simmer, cook about 1 hour stirring occasionaly. As mixture boils down stir frequently during the last 10 min. of cooking to prevent scorching. Remove chiles and ladle relish into a sterilized jar. Cover tightly and refrigerate. Chutney is best when left to mellow for one week and will keep up to one month in the fridge. Makes 1.5-2 cups.
Chipotle Red Bell Pepper Chutney
2 lbs. red bell peppers
2 c. cider vinegar
3/4 c. sugar
2 t. yellow mustard seed
2 t. salt
2 dried chipotle chiles, halved and seeded
Trim and finely chop the bell peppers. Place in a large heavy saucepan with remaining ingredients. Bring to a boil and reduce to a bubbling simmer, cook about 1 hour stirring occasionaly. As mixture boils down stir frequently during the last 10 min. of cooking to prevent scorching. Remove chiles and ladle relish into a sterilized jar. Cover tightly and refrigerate. Chutney is best when left to mellow for one week and will keep up to one month in the fridge. Makes 1.5-2 cups.
