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Onion-Raspberry Jalapeno Chutney

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“A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes.”
READY IN:
50mins
YIELD:
3 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together all ingredients except raspberries in a large saucepan.
  2. Cover and bring to boil.
  3. Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.
  4. Add the thawed raspberries to the chutney, stirring lightly.
  5. Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.
  6. 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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