Best Jalapeno Chutney Famous Daves Sweet Soul Jalapeno Copycat Recipes

Jalapeno Chutney (Famous Dave's Sweet Soul Jalapeno Copycat) image

Provided by Andi the grate

Categories Chutneys

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

2 jalapeno peppers, seeded and diced
8 ounces crushed pineapple, juices squeezed out and reserved
6 ounces apricot preserves
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon molasses
1/4 teaspoon salt
1 garlic clove, minced
1 dash red pepper flakes
1 dash onion powder
1 dash garlic powder

Steps:

Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
Dump in the remaining ingredients except pineapple juice.
Stir to combine.
Add some of the pineapple juice to get the consistency you want.
Simmer 15 min to combine flavors.
Cool and refrigerate.

Famous Dave's Cornbread With Jalapeno Honey Glaze image

Provided by mrib9329

Time 45m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup yellow cornmeal
1 cup stone-ground cornmeal
1 (9 ounce) package yellow cake mix (Jiffy makes this size)
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
1/2 cup butter
1 large jalapeno pepper, seeded and cut into 1/8-inch dice
3 tablespoons red bell peppers, seeded and cut into 1/8-inch dice
1/4 cup honey
1/8 teaspoon cayenne pepper

Steps:

CORNBREAD:.
Mix first 6 ingredients in bowl (cornmeal through cayenne pepper).
Mix next 6 ingredients in a different large bowl (milk through honey).
All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't over mix.
Fold in the mayonnaise.
Let rest covered in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400°F
Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.
Bake 25-30 minutes (until knife inserted in center comes out clean and the top is golden brown).
Drizzle warm cornbread with jalapeno honey glaze.
GLAZE:.
Heat butter in a small saucepan until melted. Stir in the peppers. Bring to a simmer. Add the homey and cayenne. Bring to a simmer and cook 5 minutes, stirring occasionally. Peppers should be soft but retain their brilliant color.
Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.