Raspberry Onion Jalapeno Chutney Recipes
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
JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)
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
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.
JALAPENO-PEAR CHUTNEY
With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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- Prepare 3 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- In a large stainless steel or enameled dutch oven combine the first 10 ingredients. and cook at a simmer for approximately 25 to 30 minutes or until mixture mounds on spoon. Add the raspberries and cook through for another 5 minutes.
- On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
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