Best Jalapeno Cranberry Chutney Recipes

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JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY



Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories     Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

Steps:

  • Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
  • Reduce to low heat and simmer about 5 minutes till thickened.
  • Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

JALAPENO CRANBERRY CHUTNEY



Jalapeno Cranberry Chutney image

This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.

Provided by Taste of Home

Time 1h15m

Yield 4 pints.

Number Of Ingredients 16

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts :

SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY



SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY image

Categories     Potato     Side     Bake     Christmas

Yield 6

Number Of Ingredients 19

FOR THE CHUTNEY:
¼ pound butter
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup cider vinegar
2 cups brown sugar
¼ cup black currants
¼ cup golden raisins
3 cups fresh cranberries
1 fresh jalapeño, seeded and minced
1 teaspoon allspice
½ teaspoon powdered ginger
FOR THE SWEET POTATOES:
6 sweet potatoes
6 teaspoons canola or olive oil
6 teaspoons sea salt
6 teaspoons cracked black pepper
½ cup sour cream

Steps:

  • PREPARATION MAKE THE CHUTNEY: Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes. MAKE THE SWEET POTATOES: Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper. Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

CRANBERRY JALAPENO CHUTNEY



Cranberry Jalapeno Chutney image

This recipe makes 1 cup only and can be stored in the refrigerator. The recipes states that this chutney is good on leftover turkey sandwiches. Haven't tried it yet; however, I plan to make it for the holidays -- those turkey sandwiches sound so good.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 (12 ounce) can whole berry cranberry sauce
2 tablespoons onions, finely chopped
1 jalapeno pepper, seeded and finely minced
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.

CRANBERRY-JALAPENO CHUTNEY



CRANBERRY-JALAPENO CHUTNEY image

Categories     Fruit     Side     Vegetarian     Cranberry Sauce

Yield 8-10 servings

Number Of Ingredients 7

1 (12-oz.) can whole-berry cranberry sauce
2 tablespoons finely chopped white onion
1 jalapeno chile, seeded and finely chopped *
1 tablespoon lime juice
2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In a medium bowl combine all ingredients well. Refrigerate, covered, up to three weeks. Serve at room temperature.

CRANBERRY JALAPENO CHUTNEY



CRANBERRY JALAPENO CHUTNEY image

Categories     Sauce     Fruit     Broil     Thanksgiving     Quick & Easy     Dinner

Yield cups

Number Of Ingredients 12

2 Pkg Fresh Cranberries
2 Lemons (zest only)
2 Oranges (Zest, Juice, & Pulp)
2 Tsp Mustard Seeds, toasted
3 Cups Cider Vinegar
4 Cups Light Brown Sugar
1 Tbsp Salt
2 Garlic Cloves, Minced
1 Cup Onion, chopped
6 Jalapenos, seeded, chopped
2 Cups Golden Raisens
4 Oz Candied Ginger, finely chopped

Steps:

  • Rinse & Sort the cranberries. Reserve ~2 Cups. Add the remainder to pot. Remove and finely chop zest from lemons and oranges. Juice oranges discarding seeds. Toast mustard seeds on medium heat until they start to jump. Add everything but raisins, ginger, and reserved cranberries to pot. Bring to a boil on high heat stirring occasionally, immediately reduce to simmer. SIMMER uncovered for 35 minutes. Stir in remaining 2 Cups of cranberries, raisins, and ginger. SIMMER for another 15 minutes more (the last of the berries should have popped by then). Can be frozen, or stored in cans.

JALAPENO CRANBERRY CHUTNEY RECIPE



Jalapeno Cranberry Chutney Recipe image

How to make Jalapeno Cranberry Chutney Recipe

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients
2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
  • Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 4 pints.

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