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Raspberry-Onion Jalapeno Chutney

Total Time

Prep: 45 min. Process: 15 min.

Makes

7 half-pints

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
Raspberry-Onion Jalapeno Chutney Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 178mg sodium, 26g carbohydrate (22g sugars, 2g fiber), 1g protein.

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