Raspberry-Onion Jalapeno Chutney

Name: Raspberry-Onion Jalapeno Chutney
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 7 half-pints.
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

TOTAL TIME: Prep: 45 min. Process: 15 min. YIELD: 7 half-pints.

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

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

Directions

1. 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.
2. 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

1/4 cup: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 178mg sodium, 26g carbohydrate (22g sugars, 2g fiber), 1g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.