Onion-raspberry Jalapeno Chutney

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 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.