Guest guest Posted October 6, 2007 Report Share Posted October 6, 2007 Onion-Raspberry Jalapeno Chutney 4 cups chopped yellow onion 2 cups chopped red onion 1 cup dark raisins 1/4 cup fresh jalapenos, seeded and finely chopped 1 1/2 cups brown sugar, packed 1/2 cup granulated sugar 1 cup balsamic vinegar 1 cup cider vinegar 2 tsps. salt 2 tbsps. orange zest, finely grated 2 12 oz. packages frozen red raspberries Combine all ingredients except raspberries in large kettle. Cover and bring to boil. Uncover and boil gently 25 minutes or until thickened, stirring occasionally. Add thawed raspberries to 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. Yields 3 1/2 pints. ______________________________\ ____ Tonight's top picks. What will you watch tonight? Preview the hottest shows on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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