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Raspberry-Onion Jalapeno Chutney

 Raspberry-Onion Jalapeno Chutney
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
28 ServingsPrep: 45 min. Process: 15 min.

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 peel
  • 2 teaspoons canning salt
  • 4 cups fresh raspberries

Directions

  • 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. Yield: 7
  • half-pints.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is

2 of 2

Raspberry-Onion Jalapeno Chutney (continued)

Editor's Note: for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutritional Facts: 1/4 cup equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, 178 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.