Best 2 Onion Raspberry Jalapeno Chutney Recipes
Onion Raspberry Jalapeno Chutney is a delicious and versatile condiment that can be used to add a sweet, spicy, and tangy flavor to a wide variety of dishes. Whether you are looking for a unique addition to your charcuterie board, a glaze for your grilled meats, or a dipping sauce for your spring rolls, this chutney is sure to please. With its vibrant color and complex flavor profile, Onion Raspberry Jalapeno Chutney is sure to become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY-ONION JALAPENO CHUTNEY
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
Provided by Taste of Home
Time 1h
Yield 7 half-pints.
Number Of Ingredients 11
Steps:
- 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., 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 : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
ONION-RASPBERRY JALAPENO CHUTNEY
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
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
Tips:
- Choose ripe, flavorful raspberries for the best flavor.
- Use a sharp knife to dice the onions and jalapeños evenly.
- Toast the mustard seeds and cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes.
- Add the onions and jalapeños to the skillet with the toasted seeds and cook until the onions are softened, about 5 minutes.
- Stir in the raspberries, vinegar, sugar, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the chutney has thickened.
- Remove the chutney from the heat and stir in the cilantro.
- Let the chutney cool slightly before serving.
Conclusion:
This onion raspberry jalapeño chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and spicy flavor to grilled meats, fish, or vegetables. It can also be used as a dipping sauce for chips or crackers. No matter how you choose to use it, this chutney is sure to be a hit. So next time you are looking for a new and exciting condiment to try, give this onion raspberry jalapeño chutney a try. You won't be disappointed!
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