Best 7 Johnny Jalapenos Pineapple Cranberry And Jalapeno Chutney Recipes

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If you're looking for a culinary delight that combines sweet, spicy, and tangy flavors, then Johnny Jalapenos Pineapple Cranberry and Jalapeno Chutney is the perfect recipe for you. This delectable chutney features a harmonious blend of sweet pineapple, tart cranberries, and fiery jalapenos, creating a taste sensation that is both unique and unforgettable. Whether you're serving it as a condiment for grilled meats, as a spread for sandwiches, or simply enjoying it as a snack, this chutney is sure to tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

JALAPENO CRANBERRY SAUCE



Jalapeno Cranberry Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup granulated sugar, plus more if needed
1 tablespoon zested fresh ginger
1 to 2 jalapenos, seeds and ribs removed, diced
Zest and juice of 1 large orange (1/2 cup of juice is necessary)
One 12-ounce bag fresh cranberries
Zest from 1 lemon
1 tablespoon lemon juice
Kosher salt

Steps:

  • In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

JALAPENO CRANBERRY CHUTNEY



Jalapeno Cranberry Chutney image

This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.

Provided by Taste of Home

Time 1h15m

Yield 4 pints.

Number Of Ingredients 16

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts :

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY



Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories     Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

Steps:

  • Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
  • Reduce to low heat and simmer about 5 minutes till thickened.
  • Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

ONION-RASPBERRY JALAPENO CHUTNEY



Onion-Raspberry Jalapeno Chutney image

Make and share this Onion-Raspberry Jalapeno Chutney recipe from Food.com.

Provided by Sharon123

Categories     Chutneys

Time 50m

Yield 3 1/2 pints

Number Of Ingredients 11

4 cups yellow onions, chopped (3 to 4 medium)
2 cups red onions, chopped (2 medium)
1 cup raisins
1/4 cup fresh jalapeno, seeded and finely chopped (3 or 4 jalapenos, or to taste)
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
1 cup balsamic vinegar
1 cup cider vinegar
2 teaspoons salt
2 tablespoons orange zest, finely grated
2 (12 ounce) packages frozen raspberries

Steps:

  • Mix together all ingredients except raspberries in a large saucepan.
  • Cover and bring to boil.
  • Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.
  • Add the thawed raspberries to the chutney, stirring lightly.
  • Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.
  • Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.

Nutrition Facts : Calories 986.7, Fat 0.8, SaturatedFat 0.2, Sodium 1393.5, Carbohydrate 244.7, Fiber 15.3, Sugar 209.9, Protein 6.2

JALAPENO PINEAPPLE CHUTNEY



Jalapeno Pineapple Chutney image

Make and share this Jalapeno Pineapple Chutney recipe from Food.com.

Provided by evelynathens

Categories     Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

4 jalapenos, seeded and chopped
3 1/2 cups canned pineapple chunks (drain and reserve syrup)
1 1/2 cups white vinegar
1 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup golden raisin
2 tablespoons candied ginger, finely chopped
2 garlic cloves, crushed

Steps:

  • Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
  • add the pineapple chunks and simmer for about 30 minutes or until thick.
  • You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4

CRANBERRY JALAPENO CHUTNEY



Cranberry Jalapeno Chutney image

This recipe makes 1 cup only and can be stored in the refrigerator. The recipes states that this chutney is good on leftover turkey sandwiches. Haven't tried it yet; however, I plan to make it for the holidays -- those turkey sandwiches sound so good.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 (12 ounce) can whole berry cranberry sauce
2 tablespoons onions, finely chopped
1 jalapeno pepper, seeded and finely minced
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.

JALAPENO-PEAR CHUTNEY



Jalapeno-Pear Chutney image

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 9

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Use fresh, ripe fruit for the best flavor.
  • Choose a variety of colors of peppers to add visual interest to your chutney.
  • Adjust the amount of sugar to taste. If you like a sweeter chutney, add more sugar. If you prefer a more tart chutney, use less sugar.
  • Let the chutney simmer for at least 30 minutes, or until it has thickened to your desired consistency.
  • Store the chutney in a clean, airtight jar in the refrigerator for up to 2 weeks.

Conclusion:

Pineapple Cranberry and Jalapeno Chutney is a flavorful, versatile condiment that can be enjoyed in many ways. It is perfect for adding a sweet and spicy touch to grilled meats, fish, or chicken. It can also be used as a dipping sauce for appetizers or as a spread for sandwiches and wraps. No matter how you choose to serve it, this chutney is sure to be a hit. So next time you are looking for a way to add some excitement to your meals, give this recipe a try.

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