Onion-Raspberry Jalapeno Chutney

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

Directions

1. 1

   Mix together all ingredients except raspberries in a large saucepan.

2. 2

   Cover and bring to boil.

3. 3

   Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.

4. 4

   Add the thawed raspberries to the chutney, stirring lightly.

5. 5

   Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.

6. 6

   Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.