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Onion-Raspberry Jalapeño Chutney

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Prep: 20 min. •  Cook: 35 min. •  Makes: About 3 ½ pints


  • 4 c. Biggins® yellow onions (3-4 medium onions), chopped
  • 2 c. Biggins® red onions (2 medium onions), chopped
  • 1 c. dark raisins
  • ¼ c. fresh jalapeños (3-4 jalapeños), seeded and finely chopped
  • 1 ½ c. brown sugar, packed
  • ½ c. granulated sugar
  • 1 c. balsamic vinegar
  • 1 c. cider vinegar
  • 2 tsp. salt
  • 2 tbsp. orange zest, finely grated
  • 2 packages frozen red raspberries (12 oz. each)


Combine all ingredients, except raspberries, in large kettle. Cover and bring to boil. Uncover and boil gently for 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.

Recipe Courtesy of: National Onion Association