2 pounds red bell peppers (about 5)
2 cups cider vinegar
3/4 cup granulated sugar
2 teaspoons yellow mustard seeds
2 teaspoons salt
2 dried chipotle chiles, halved, seeded
and finely chop bell peppers. Place in a large, heavy saucepan with vinegar,
sugar, mustard seeds, salt and chipotle chiles.
Bring to a boil; reduce heat to a bubbling simmer and cook about one hour,
stirring occasionally. As mixture boils down, stir frequently during the
last 10 minutes to prevent scorching. Do not let it boil completely dry.
Remove chipotle chiles and ladle relish into a sterilized jar. Cover tightly
and keep refrigerated. Chutney is best left to mellow for one week, but
will keep for a month in the refrigerator. Serve with grilled chicken
or lean roast pork tenderloin.
Per Serving: 131 Calories
1g Fat (3.3% calories from fat), trace Saturated Fat
2g Dietary Fiber
613mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fat; 1 1/2 Other Carbohydrates.