Best 2 Three Pepper Chutney Recipes
**Three-Pepper Chutney: A Sweet and Spicy Condiment for All Occasions**
Elevate your culinary creations with the vibrant flavors of Three-Pepper Chutney, a versatile condiment that adds a touch of sweetness and a hint of heat to any dish. Made with a harmonious blend of red, yellow, and green bell peppers, this chutney offers a delightful balance of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to spice up your meals, this Three-Pepper Chutney is sure to become a staple in your kitchen. Explore variations of this classic recipe, including a tangy Tamarind Chutney and a fiery Habanero Chutney, each offering a unique flavor profile to suit your preferences.
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
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
Tips:
- Use ripe peppers: Ripeness enhances the chutney's sweetness and flavor. Check for vibrant colors and plumpness.
- Roast the peppers: Roasting intensifies their flavor and adds a smoky touch. Roast until the skin chars slightly.
- Choose your vinegar wisely: Different vinegars impart unique flavors. Use white vinegar for a clean taste, apple cider vinegar for a hint of sweetness, or balsamic vinegar for a rich, complex flavor.
- Add sugar to balance the acidity: Sugar helps balance the vinegar's sharpness. Adjust the amount to your desired sweetness level.
- Use fresh herbs and spices: Fresh herbs like cilantro and mint add a burst of flavor. Spices like cumin and coriander add warmth and depth.
- Let the chutney mature: Allow the chutney to rest for a few days or even weeks to develop its full flavor. Store it in a cool, dark place.
Conclusion:
This versatile chutney elevates any meal with its sweet, tangy, and spicy notes. Whether you're spreading it on sandwiches, dolloping it on grilled meats, or using it as a dipping sauce, this three-pepper chutney is a flavor sensation. Experiment with different pepper combinations and vinegars to create your unique signature chutney. Enjoy it as a culinary masterpiece that adds a touch of zest to your everyday meals!
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