Johnny Jalapenos Pineapple Cranberry And Jalapeno Chutney Recipes

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JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY



Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories     Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

Steps:

  • Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
  • Reduce to low heat and simmer about 5 minutes till thickened.
  • Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

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

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.

JALAPENO CRANBERRY CHUTNEY



Jalapeno Cranberry Chutney image

This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.

Provided by Taste of Home

Time 1h15m

Yield 4 pints.

Number Of Ingredients 16

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts :

JALAPENO PINEAPPLE CHUTNEY



Jalapeno Pineapple Chutney image

Make and share this Jalapeno Pineapple Chutney recipe from Food.com.

Provided by evelynathens

Categories     Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

4 jalapenos, seeded and chopped
3 1/2 cups canned pineapple chunks (drain and reserve syrup)
1 1/2 cups white vinegar
1 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup golden raisin
2 tablespoons candied ginger, finely chopped
2 garlic cloves, crushed

Steps:

  • Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
  • add the pineapple chunks and simmer for about 30 minutes or until thick.
  • You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4

JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)



Jalapeno Chutney (Famous Dave's Sweet Soul Jalapeno Copycat) image

I have moved a few hundred miles away from the nearest 'Famous Dave's BBQ'. At the persistance of my boyfriend, I had to come up with something similar to their ' Sweet Soul Jalapeño dipping sauce'. Here's what I came up with. Seeing as though all I had to go on was memory, I don't know if it's really close or not. Nor will I be able to taste some of the real stuff any time soon for comparison... but this is gooooood. Please feel free to z-mail me with any suggestions on how to make it more accurate.

Provided by Andi the grate

Categories     Chutneys

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

2 jalapeno peppers, seeded and diced
8 ounces crushed pineapple, juices squeezed out and reserved
6 ounces apricot preserves
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon molasses
1/4 teaspoon salt
1 garlic clove, minced
1 dash red pepper flakes
1 dash onion powder
1 dash garlic powder

Steps:

  • Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
  • Dump in the remaining ingredients except pineapple juice.
  • Stir to combine.
  • Add some of the pineapple juice to get the consistency you want.
  • Simmer 15 min to combine flavors.
  • Cool and refrigerate.

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

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

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