Welcome to my kitchen, where sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of just about anything. This onion-raspberry jalapeno chutney recipe is one of my favorites, and I can’t wait to share it with you.
If you’re tired of the same old toppings on your pizza or looking for a new dipping sauce for your appetizers, this recipe is perfect. The combination of sweet raspberries and spicy jalapenos is truly a match made in heaven, and it’s sure to be a crowd-pleaser.
In this recipe article, I’ll walk you through the step-by-step process of making this mouth-watering onion-raspberry jalapeno chutney. From the ingredients list to the make-ahead tips, I’ve got you covered. So, let’s get started!
Why You’ll Love This Recipe
If you’re looking for a condiment that packs a punch, this Onion-Raspberry Jalapeno Chutney recipe is a must-try! This chutney combines the sweetness of frozen raspberries and brown sugar with the tanginess of cider vinegar and the heat of spicy jalapenos. When these ingredients come together, they create a chutney that tastes terrific on top of anything from grilled chicken to pizza.
One of the best parts about this recipe is that it’s versatile. You can use it as a dipping sauce for chips or veggies, spread it on cream cheese for a quick appetizer, or even use it as a topping for a chicken pizza. The possibilities are endless!
But what sets this Onion-Raspberry Jalapeno Chutney apart from other condiments is its unique flavor. The sweet raspberries and spicy jalapenos come together to create a perfect balance of flavors that will have you coming back for more. Plus, the addition of red and yellow onions adds a depth of flavor that will keep your taste buds guessing with every bite.
Not only is this chutney delicious, but it’s also easy to make. With just a few simple ingredients and a little bit of time, you can have a homemade condiment that tastes just as good (if not better!) than store-bought versions.
Overall, this Onion-Raspberry Jalapeno Chutney recipe is a must-try for anyone who loves sweet and spicy flavors. Whether you’re using it as a topping, a dipping sauce, or a spread, this chutney is sure to be a hit with your taste buds.
Let’s take a look at what we’ll need to make this delicious Onion-Raspberry Jalapeno Chutney Recipe.
- 4 cups red onions, chopped
- 2 cups yellow onions, chopped
- 2-3 jalapeno peppers, seeded and chopped
- 3/4 cup cider vinegar
- 1/4 cup balsamic vinegar
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup frozen raspberries
- 1 cup raisins
- 1 tablespoon vegetable oil
- 1 tablespoon orange zest
- 1 teaspoon salt
We have a mix of sweet and spicy ingredients here. The sweet raspberries and raisins balance the heat of the jalapeno peppers and the tangy vinegar. The combination of red onions, yellow onions, and orange zest adds layers of flavor to this chutney recipe. Don’t worry about the heat level, as the sweetness of the raspberries and sugars will help to balance it out.
The Recipe How-To
Now, let’s get to the fun part – creating this delicious onion-raspberry jalapeno chutney! Follow these steps for an easy and tasty dish.
4 large onions, chopped
2 cups frozen raspberries
2/3 cup brown sugar
1 cup cider vinegar
1/2 cup balsamic vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon orange zest
2-3 jalapeno peppers, seeded and chopped
1 cup raisins
In a large pot or Dutch oven, heat vegetable oil over medium heat.
Add onions and salt and sauté for about 10 minutes until they are caramelized and tender.
Add in the jalapeno peppers and cook for another 2-3 minutes.
Add the frozen raspberries, brown sugar, cider vinegar, balsamic vinegar, and orange zest to the pot and stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
After 30 minutes, add the raisins to the pot and let it simmer for another 10-15 minutes, until the chutney has thickened and the flavors have melded together.
Remove the pot from the heat and let the chutney cool for a few minutes.
Transfer the chutney to a jar or container and refrigerate until ready to use.
To make the onion chopping easier, cut off the top and bottom of the onion and cut in half. Peel the skin off, then place the onion flat side down and slice it into thin slices.
Don’t skip the orange zest! It adds a bright, citrusy flavor to the chutney that really elevates the dish.
If you prefer a spicier chutney, don’t remove all of the seeds from the jalapeno peppers.
This chutney is great as a pizza topping, served with cream cheese as a dip, or paired with chicken for a sweet and spicy flavor.
With these easy-to-follow steps and helpful tips, you’ll have a delicious onion-raspberry jalapeno chutney in no time!
Substitutions and Variations
If you’re looking to switch things up with this onion-raspberry jalapeno chutney recipe, there are a few substitutions and variations you can try.
– Frozen raspberries: If fresh raspberries aren’t in season or are hard to find, you can use frozen raspberries instead. Just be sure to thaw them before using them in the recipe.
– Sweet onions: If you prefer a milder onion flavor, you can use sweet onions in place of the red and yellow onions. This will give the chutney a slightly sweeter taste.
– Brown sugar: If you don’t have brown sugar on hand, you can use granulated sugar instead. Just keep in mind that the flavor and texture may be slightly different.
– Jalapeno peppers: If you’re not a fan of spicy food, you can use less jalapeno peppers or substitute them with a milder pepper, such as poblano or Anaheim.
– Vinegar: If you don’t have cider vinegar or balsamic vinegar, you can use white vinegar or red wine vinegar instead. Just keep in mind that this may alter the overall flavor of the chutney.
– Serving suggestions: This chutney is versatile and can be served in a variety of ways. Try it as a topping for grilled chicken or fish, as a spread on sandwiches or burgers, or even as a pizza sauce. You can also serve it as a dipping sauce for cream cheese or crackers.
– Canning: If you want to preserve the chutney for later use, you can try canning it. Follow proper canning procedures and guidelines to ensure safe and effective preservation.
By experimenting with different substitutions and serving suggestions, you can create a unique variation of this onion-raspberry jalapeno chutney recipe that perfectly suits your taste preferences.
Serving and Pairing
The onion-raspberry jalapeno chutney is a versatile condiment that can be served in a variety of ways. Its sweet and spicy flavor makes it a perfect accompaniment to many dishes.
One great way to enjoy the chutney is to serve it alongside a cheese board. The sweetness of the raspberries and brown sugar pairs wonderfully with salty cheeses like feta and blue cheese. The spicy jalapenos also add a nice kick to the mix.
The chutney can also be used as a topping for grilled meats like chicken or pork. It adds a burst of flavor to the meat and pairs well with the smokiness of the grill. It can also be used as a spread on sandwiches or as a dip for crackers.
For a unique twist, try using the chutney as a pizza topping. Spread it over a pizza crust and add cooked chicken or sausage, red onions, and mozzarella cheese. Bake in the oven for a delicious and unique pizza recipe.
If you are looking for a sweet and spicy dip, the onion-raspberry jalapeno chutney can be mixed with cream cheese for a tasty spread. It can also be used as a dipping sauce for chicken nuggets or as a glaze for roasted vegetables.
Overall, this chutney is a versatile condiment that can be used in many ways. Its sweet and spicy flavor makes it a great addition to any meal.
Make-Ahead, Storing and Reheating
This Onion-Raspberry Jalapeno Chutney recipe can be made ahead of time and stored for later use. It is a versatile condiment that can complement a variety of dishes, from grilled meats to pizza.
To make it ahead of time, simply prepare the chutney according to the recipe instructions, and store it in an airtight container in the refrigerator for up to one week. The flavors will continue to meld together, resulting in an even more delicious chutney.
If you have leftovers or want to store it for longer, you can also freeze the chutney in a freezer-safe container for up to three months. When you’re ready to use it, simply thaw it in the refrigerator overnight, and then reheat it on the stovetop or in the microwave until it’s warm and bubbly.
When reheating the chutney, be sure to stir it occasionally to ensure even heating, and add a splash of water or vinegar if it’s too thick. You can also adjust the sweetness or spiciness to your liking by adding more sugar or jalapeno sauce.
Overall, this Onion-Raspberry Jalapeno Chutney recipe is a great make-ahead and storage option, allowing you to enjoy its sweet and spicy flavors any time you want.
Tips for Perfect Results
To ensure that your onion-raspberry jalapeno chutney recipe turns out just as delicious as mine, here are some tips that will come in handy:
1. Use fresh ingredients – Make sure to use fresh red and yellow onions, jalapeno peppers, and frozen raspberries for the best flavor. Fresh ingredients will also give your chutney a better texture.
2. Adjust the heat – If you want a milder chutney, remove the seeds and ribs from the jalapeno peppers before chopping them. Keep in mind that the heat of jalapenos can vary, so adjust the amount to your preference.
3. Cook low and slow – Slow cooking is key to developing the flavors of the chutney. Cook the onions and jalapenos over low heat until they are caramelized and tender. This will take about 20-30 minutes.
4. Don’t skip the vinegar – The vinegar in this recipe is what gives the chutney its tangy flavor. Use a combination of cider vinegar and balsamic vinegar for the best results.
5. Add the raspberries at the end – Frozen raspberries can turn mushy if overcooked. Add them to the pot during the last 10 minutes of cooking to maintain their texture and flavor.
6. Season well – Don’t forget to season your chutney with salt and brown sugar to balance out the flavors. Taste and adjust the seasoning as needed.
7. Let it cool before storing – Allow the chutney to cool down to room temperature before storing it in an airtight container. This will help it keep its flavor and texture.
By following these tips, you’ll be able to make a delicious onion-raspberry jalapeno chutney that will be the star of any meal.
If you’re looking for a versatile and delicious condiment that can add a sweet and spicy kick to your meals, this onion-raspberry jalapeno chutney recipe is definitely worth trying. With its unique blend of flavors and easy-to-follow instructions, this chutney is perfect for topping pizzas, spreading on sandwiches, or serving as a dip with cream cheese.
By using fresh and high-quality ingredients like red and yellow onions, frozen raspberries, jalapeno peppers, and brown sugar, you can create a chutney that is both sweet and tangy with just the right amount of heat. And with the option to substitute or vary some of the ingredients, you can easily customize this recipe to your liking.
Whether you’re a fan of sweet raspberries, spicy jalapenos, or just looking for a new way to jazz up your meals, this onion-raspberry jalapeno chutney recipe is sure to impress. So what are you waiting for? Give it a try and experience the deliciousness for yourself!
Onion-Raspberry Jalapeno Chutney Recipe
- 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
- 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.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.