Onion Raspberry Jalapeno Chutney Food

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.

RASPBERRY JALAPENO JELLY

Raspberry Jalapeno Jelly image

A sweet raspberry jam is livened up with spicy jalapeno peppers.

Provided by glimmer

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 30m

Yield 32

Number Of Ingredients 7

Ingredients

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
⅓ (6 fluid ounce) container liquid pectin
1 sprig fresh mint

Steps:

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g

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

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY

North of the Border Apricot Jalapeno Chutney image

Provided by Food Network

Time 43m

Yield about 24 ounces

Number Of Ingredients 9

Ingredients

1 packet salsa seasoning mix
1 (6-ounce) package dried apricots, chopped
3/4 cup sugar
1 cup vinegar
1 cup sweet or red onion, chopped
3/4 cup apples or pears, chopped
1 teaspoon mustard seed
1/2 teaspoon cinnamon
1 cup water

Steps:

Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

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

Ingredients

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.

MANGO AND RED ONION CHUTNEY

Mango and Red Onion Chutney image

Categories Condiment/Spread Sauce Fruit Juice Fruit Ginger Onion Vegetable Side Sauté Vegetarian Mango Curry Bell Pepper Fall Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 7 cups

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper

Steps:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.

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