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