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(recipe, Carrie Floyd)
The inspiration for this chutney came from the Bijou Cafe in Portland, Oregon, where they serve a namesake condiment on their fantastic hamburgers (arguably the best in town). Try this on sandwiches, too. (It's also good by the spoonful right out of the jar.) If you only like a hint of spice, use one jalapeño, but if you're looking for more of a thrill, opt for two.
You can store the cooked and cooled chutney in a jar in the refrigerator for a week or so. Be sure to read Carrie Floyd's Kitchen Limbo column on eating in-season tomatoes.