Rinse the jalapeños and trim off the woody end from the stems. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapeños, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
While still hot, transfer the jalapeños and pickling juice to a sterilized 2 – 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the two halves attached at the stem end.
Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together.
Arrange on a platter and serve.Makes 4 Source: