Ingredients for Onion Raspberry Jalapeno Chutney
- Yellow Onions
- Red Onions
- Raisins
- Fresh Jalapeno
- 1 cup brown sugar
- Granulated Sugar
- Balsamic Vinegar
- Cider Vinegar
- 1/4 teaspoon salt
- Orange Zest
- Frozen Raspberries
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How to Make Onion Raspberry Jalapeno Chutney
- Roughly chop 1 large red onion and 2 jalapenos (remove seeds for less heat). Mince 2 cloves garlic.
- In a large saucepan, combine the chopped onion, jalapenos, garlic, 1 cup white vinegar, 1 cup brown sugar, 1/2 cup apple cider vinegar, 1 tablespoon ground ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Uncover the saucepan and continue to simmer for another 10-15 minutes, or until the chutney has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Gently stir in 1 cup of thawed raspberries.
- Return to a simmer for 4 minutes without stirring, until slightly thickened. Be careful not to overcook the raspberries.
- Carefully pour the hot chutney into sterilized jars, leaving 1/4 inch headspace. Seal tightly and refrigerate for up to 2 weeks or process according to USDA canning guidelines for longer shelf life.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
839g
Fat
0g
Carbs
81g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Chutneys Canning Condiments Etc Fruit Vegetables American Asian Indian Southwestern United States Easy Low Fat Vegan Vegetarian Dietary Gifts Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Berries Raspberries Onions Technique
