Onion Raspberry Jalapeno Chutney Recipe

Sweet, spicy, and tangy! This Onion Raspberry Jalapeno Chutney is a flavor explosion in every bite. Imagine the perfect balance of sweet raspberries, sharp jalapenos, and savory onions, all simmered to perfection. Adapted from a favorite onions recipe, this chutney is perfect as a condiment for grilled meats, cheeses, or even as a unique glaze. Get ready for a flavor adventure!

Prep Time 15 mins
Cook Time 50 mins
Calories 986.7 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Onion Raspberry Jalapeno Chutney 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Onion Raspberry Jalapeno Chutney

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How to Make Onion Raspberry Jalapeno Chutney

  1. Roughly chop 1 large red onion and 2 jalapenos (remove seeds for less heat). Mince 2 cloves garlic.
  2. 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.
  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  4. 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.
  5. Gently stir in 1 cup of thawed raspberries.
  6. Return to a simmer for 4 minutes without stirring, until slightly thickened. Be careful not to overcook the raspberries.
  7. 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