Onion-Raspberry Jalapeno Chutney
4 cups chopped yellow onion (3 to 4 medium onions)
2 cups chopped red onion (2 medium onions)
1 cup dark raisins
1/4 cup fresh jalapenos(3 or 4 jalapenos), seeded and finely chopped
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 packages frozen red raspberries (12 ounces each)
Combine all ingredients except raspberries in large kettle. Cover and bring to boil. Uncover and boil gently 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.
Makes about 3-1/2 pints.
Nutritional per 1 tablespoon serving: About 28 cal, 0 g pro, 7 g carb, 0 g fat, 1% cal from fat, 0 mg chol, 48 mg sod, 1 g fiber.