The Easy Pickled Rhubarb Recipe You Need to Try

How to Make Red Currant Jelly

How to Make Old-Fashioned Mustard Pickle Relish

What's a Chamoy Pickle, and How Do You Make Them?

How to Make Pickled Peppers at Home

How to Make Cranberry Relish

You Can Make RANCH Pickles—and They're Way Better Than Basic Pickles

How to Make Homemade Hot Sauce

How to Make Pickled Onions—and How to Eat 'Em

23 Delicious and Delightful Jam Recipes

49 Jams, Jellies & Fruity Spreads to Make this Spring

9 Chili Pepper Sauce Recipes You Have to Try

68 Sweet and Tasty Fresh Raspberry Recipes

34 Homemade Jelly and Jam Recipes

I Tried the New Chili Crisp Ketchup, and Spicy Food Lovers Will Want to Put It on Everything

Top 8 Chili Pepper Recipes

How to Make Pickled Grapes

5 Ways to Use Freshly Roasted Hatch Chiles While They're in Season

How to Make Pickled Zucchini

TEST KITCHEN APPROVED

Raspberry-Onion Jalapeno Chutney

Name: Raspberry-Onion Jalapeno Chutney
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 7 half-pints
Ingredients: 4 large onions, chopped; 2 large red onions, chopped; 1-1/2 cups packed brown sugar; 1 cup raisins; 1-1/4 cups cider vinegar; 1 cup balsamic vinegar; 1/2 cup sugar; 2 jalapeno peppers, seeded and chopped; 2 tablespoons grated orange zest; 2 teaspoons canning salt; 4 cups fresh raspberries

TEST KITCHEN APPROVED

Total Time:Prep: 45 min. Process: 15 min.

By Taste Of Home Editorial Team

Recipe by Jo-Anne Cooper, Bonnyville, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken. —Jo-Anne Cooper, Camrose, Alberta

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Raspberry-Onion Jalapeno Chutney

Add your review

Yield:7 half-pints

Prep:45 min

Cook:15 min

Save Saved Saving email print

Ingredients

4 large onions, chopped
2 large red onions, chopped
1-1/2 cups packed brown sugar
1 cup raisins
1-1/4 cups cider vinegar
1 cup balsamic vinegar
1/2 cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange zest
2 teaspoons canning salt
4 cups fresh raspberries

Text Ingredients

Shop Recipe

Directions

1
In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through.

2
Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.