Raspberry Onion Jalapeno Chutney Food
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
NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY
Provided by Food Network
Time 43m
Yield about 24 ounces
Number Of Ingredients 9
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.
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY JALAPENO CHUTNEY
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
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.
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