Raspberry-Onion Jalapeno Chutney |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 28 |
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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 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 peel |
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. Yield: 7 half-pints.
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