Prep 20 mins
Cook 30 mins
A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes.
Make and share this Onion-Raspberry Jalapeno Chutney recipe from Food.com.
- 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
- 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.
I made this recipe with fresh raspberries and somehow forgot the raisins. Still, amazing! The flavors just pop! The colors are really pretty, but suffer some in the pressure canning process (becomes more brown than red/purple). I pressure canned this in half pint jars for 15 minutes at 15 lbs pressure. It might not need pressure canning, but I cannot measure the pH and err on the side of safety. This is great over cream cheese on bagels, or served with a rich cut of meat: pork roast, roast turkey or chicken.
I shall be using the Onion-Raspberry Jalapeno Chutney as my contribution to the "Jarred-Swap" at the Ontario Tapas Party, being held at Country Lady's Ponderosa on March 10. Excellent for my purpose, and for gifts... I shall be preparing several batches for our annual bake/preserves sale. Thanks again, Sharon 123