This can be used as a spread on sandwiches, added to salads as a dressing, or even mixed with cream, heated gently, and served over sauteed chicken breast, veal scallopini, or pork chops. The flavors are subtle. When I made up the recipe I didn't want something too spicy, but you can add more habanero pepper!

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Recipe Summary

prep:
20 mins
cook:
41 mins
additional:
1 day
total:
1 day
Servings:
36
Yield:
9 8-ounce jars
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.

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  • Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.

  • Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.

  • Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.

  • Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Cook's Note:

If using a steam canner, process for 20 minutes.

Nutrition Facts

67 calories; protein 0.4g; carbohydrates 12.2g; fat 2.1g; sodium 2mg. Full Nutrition
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