Best 2 Raspberry Onion Jalapeno Chutney Recipes

Are you looking for a delicious and unique chutney recipe that will add a touch of sweetness, spice, and tang to your meals? Look no further than raspberry onion jalapeno chutney! This delectable condiment is the perfect accompaniment to a variety of dishes, from grilled meats and cheese platters to sandwiches and salads. With its vibrant red color and complex flavor profile, raspberry onion jalapeno chutney is sure to impress your taste buds and become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

RASPBERRY-ONION JALAPENO CHUTNEY

Raspberry-Onion Jalapeno Chutney image

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

Ingredients

4 large onions, chopped
2 large red onions, chopped
1-1/2 cups packed brown sugar
1 cup raisins
1-1/4 cups cider vinegar
1 cup balsamic vinegar
1/2 cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange zest
2 teaspoons canning salt
4 cups fresh raspberries

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

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

Ingredients

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

Tips:

For the best flavor, use fresh, ripe raspberries.
If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.
If you like a spicier chutney, add more jalapeño peppers.
If you don't have red onion, you can use yellow or white onion.
Be careful not to overcook the chutney, or it will lose its bright color and flavor.
Let the chutney cool completely before serving to allow the flavors to meld.
Serve the chutney with grilled meats, fish, or vegetables.
The chutney can also be used as a condiment for sandwiches, wraps, or tacos.
Store the chutney in a jar or container in the refrigerator for up to two weeks.

Conclusion:

Raspberry onion jalapeño chutney is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own personal taste preferences. Whether you like it spicy or mild, sweet or tangy, this chutney is sure to please. So next time you are looking for a new and exciting condiment to try, give raspberry onion jalapeño chutney a try!