Real Hot Pepper Chutney - cooking recipe

Ingredients

1 green bell pepper, cored and seeded
1 red bell pepper, cored and seeded
4 fresh jalapeno peppers
3/4 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar (packed)
1/2 cup crystallized ginger, slivered
1/2 cup golden raisin
3 small garlic cloves, minced

Preparation

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.