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Print this Recipe    Jalapeno Chutney

Jalapeno Chutney (makes 4 C)

1 cup sugar
2 cups chopped tomatoes (about 3 medium)
1 1/2 cups tomatillos, husk removed and chopped (about 6)
1 1/2 cups onion, chopped
2 cups cider vinegar
1 cup water
1 cup golden raisins
1/2 cup fresh cilantro, chopped
1/2 cup canned green chilies, seeded and chopped
1/4 cup fresh or canned jalapeno peppers, seeded and chopped
1 teaspoon ground cumin

In a large non-reactive saucepan, combine all ingredients. Simmer,
uncovered, over low heat for 3 hours. Cool to room temperature.
Refrigerate in a tightly covered container. Will keep for months
in the refrigerator.

Use as a condiment for meats or as a dressing for pasta salads.

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