It is best to wear gloves when handling chilies to protect your fingers from the heat of the seeds and flesh.
Jams and Preserves by Anneka Manning. Published by Thunder Bay Press.
<DIV>There’s nothing sweeter than fresh fruit in the summertime, whether it’s strawberries straight from the vine or raspberries from your local market. And there’s nothing like an autumn apple from an orchard bursting with crisp delights. If only you could enjoy these and other fruits every day of the year?and now with <I>Jams and Preserves</I>, you can!<BR><BR>With more than 100 recipes for jams, jellies, preserves, and chutneys, <I>Jams and Preserves</I> lets you eat your favorite fruits and vegetables whenever you crave them. From blueberry preserves to lime marmalade, banana jam to Thai sweet chili sauce, the condiments contained in this book are easy to make and easy to love. And with recipes for everything from cookies like Princess fingers with raspberry jam to pork vindaloo wit...© 2014 Anneka Manning / Thunder Bay Press · Reproduced with permission.
Cut the chilies in half, then remove the seeds from two and finely slice all the chilies. Bruise the lemongrass with the back of a knife and slice finely.
Place all the ingredients in a large pan and add 1 teaspoon salt. Stir over low heat for 5 minutes, or until all the sugar has dissolved.
Bring to a boil, then reduce the heat and simmer for 45–50 minutes, or until the chutney is thick and pulpy. Stir often to prevent the chutney from sticking or burning on the bottom.
Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and let cool. Label and date. Leave for 1 month before opening to allow the flavors to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.