Best Raspberry Onion Jalapeno Chutney Recipes

RASPBERRY-ONION JALAPENO CHUTNEY

Raspberry-Onion Jalapeno Chutney image

Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken. -Jo-Anne Cooper, Camrose, Alberta

Provided by Taste of Home

Time 1h

Yield 7 half-pints.

Number Of Ingredients 11

Ingredients

4 large onions, chopped
2 large red onions, chopped
1-1/2 cups packed brown sugar
1 cup raisins
1-1/4 cups cider vinegar
1 cup balsamic vinegar
1/2 cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange zest
2 teaspoons canning salt
4 cups fresh raspberries

Steps:

In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through., Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

ONION-RASPBERRY JALAPENO CHUTNEY

Onion-Raspberry Jalapeno Chutney image

Make and share this Onion-Raspberry Jalapeno Chutney recipe from Food.com.

Provided by Sharon123

Categories Chutneys

Time 50m

Yield 3 1/2 pints

Number Of Ingredients 11

Ingredients

4 cups yellow onions, chopped (3 to 4 medium)
2 cups red onions, chopped (2 medium)
1 cup raisins
1/4 cup fresh jalapeno, seeded and finely chopped (3 or 4 jalapenos, or to taste)
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
1 cup balsamic vinegar
1 cup cider vinegar
2 teaspoons salt
2 tablespoons orange zest, finely grated
2 (12 ounce) packages frozen raspberries

Steps:

Mix together all ingredients except raspberries in a large saucepan.
Cover and bring to boil.
Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.
Add the thawed raspberries to the chutney, stirring lightly.
Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.

Nutrition Facts : Calories 986.7, Fat 0.8, SaturatedFat 0.2, Sodium 1393.5, Carbohydrate 244.7, Fiber 15.3, Sugar 209.9, Protein 6.2

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