You will absolutely love this slightly tart yet fruity raspberry chutney recipe! Raspberries combine with apples and onions to make a delicious chutney, perfect over cream cheese and crackers or slathered on bread as part of a sweet and savory grilled cheese sandwich before it goes into the pan.
This recipe is inspired by my gooseberry chutney which is also sweet and a little tangy. This easy spicy raspberry chutney pairs seamlessly with sweet desserts, pork dishes, and grilled chicken. Enjoy this condiment instead of cranberry sauce with turkey or ham on the Thanksgiving or Christmas holiday table.
Why You’ll Love This Recipe
- It’s delicious, sweet, and tangy with a little spice
- Versatile and easy to customize
- Simple ingredients come together for a delicious chutney
Special Equipment Needed to Make This Recipe
- Canning jars – once done cooking, the raspberry chutney goes into sterilized half pints or pint-sized mason canning jars. The mason jar can be sterilized in boiling water, as the high heat will kill any bacteria and help create the jar’s seal for preservation.
- Non-reactive pot – it is important to use a wide non reactive pot when making an acidic food like a chutney. Aluminum will react with the acid in the chutney recipe, leaving behind an unpleasant metallic flavor.
- Wooden spoon – use a wooden spoon to stir the chutney to avoid any reaction with another material
Special Ingredients You Need For This Recipe
- Malt vinegar – malt vinegar is made from barley, so it has a delicious yeasty flavor that gives the raspberry chutney a complex flavor profile that is different than balsamic vinegar and apple cider vinegar.
- Vanilla pod – using a vanilla pod infuses subtle flavor into this raspberry chutney recipe instead of vanilla extract, which has a stronger taste.
Top Tip
Raspberries have got pips, and some people don’t like them. If this is you, place all the ingredients, except for the sugar, in a pot and cook gently until all the fruit is super soft. Rub them through a nylon sieve and return them to the pan. Add the sugar and stir over low heat until this has dissolved. Continue to simmer for 1½ hours and follow the remainder of the recipe.
What to Pair with Your Easy Spicy Raspberry Chutney Recipe
This raspberry chutney is delicious on practically anything. Try it alongside cheeses, meats, sandwiches, and fried doughnuts.
Cheeses
- Sharp white cheddar
- Aged gouda
- Parmesan Reggiano
Meats
- Honey ham
- Roast chicken
- Prosciutto
- Porkloin
Popular Substitutions for This Recipe
- Fresh Raspberries – you can use frozen raspberries instead of fresh raspberries in this easy spicy raspberry chutney. No need to defrost the frozen raspberries first; they can be added right into the pot with the rest of the ingredients.
- Vinegar – instead of malt vinegar, use apple cider vinegar if you prefer. For a fruitier acid component in your raspberry chutney, apple cider vinegar will do the trick instead of the yeastier-flavored malt vinegar.
Variations to This Recipe
- Cook the onion in some olive oil until slightly softened before adding the rest of the ingredients. A quick saute in olive oil will release more of the flavor of the onion and allow the sugars to caramelize a bit, giving the chutney recipe phenomenal flavor.
- To give the chutney more of a cranberry sauce texture, cook the excess liquid out as much as possible. For a thinner than cranberry sauce texture, reduce heat and cook for less time, stirring regularly.
Top Tip
Allowing the chutney to sit for a few weeks to a month allows the flavors to develop and improve before enjoying.
Other fruit you can combine raspberries with
Make up your own divine combinations! Swap 50% of the raspberries in the recipe below with one of the following fruits:
- Apricot
- Blackberry
- Coconut
- Figs
- Peach
- Pineapple
- Strawberry
- Banana
- Melon
- Pear
- Pineapple
- Mango
- Redcurrant
- Black currant
- Cranberry
Other flavours you can play withÂ
Add an extra dimension of flavour to your raspberry chutney with any of the following:
- 10 basil leaves, shredded
- 10 fresh mint leaves, shredded
- 1 lemon, juice and rind
- 1 orange, juice and rind
- 1g (½ tsp) ground black pepper
- 1 vanilla pod
- 50g (½ cup) almonds, chopped
- 50g (½ cup) pistachios, chopped
- 1 fresh jalapeno
Alcohol that pairs well with raspberries
- Brandy
- Cassis
- Champagne
- Cognac
- Grand Marnier
- Kirsch
- Red wine
Alternatively, you can actually make your chutney boozy! Simply pour in 125ml (½ cup) of your preferred alcohol at the end of cooking time and bottle up your pear chutney as soon as possible.
Ideas for how to use this chutney
Serve this chutney as part of a cheeseboard – it pairs particularly well with goat’s cheese and other creamy cheeses. For an offbeat dessert, serve it with chocolate, white chocolate, or a caramel-based recipe.Â
How long will this food last in the fridge?
Raspberry chutney will last for two months in the fridge once opened.
Can this recipe be scaled?
Yes, simply scale up by two or three times the ingredients and be to sure to have enough jars!
Other Chutney recipes you’ll love
Raspberry Chutney
Total Time: 2 hours
Yield: 30ml (2 tbsp) per serving, 33 servings 1x
Diet: Vegan
Description
This easy and delicious homemade Raspberry Chutney is best served as part of a cheeseboard or with meat.
- 450g (1lb) apples, peeled and chopped
- 225g (½ lb) onions, peeled and finely chopped
- 900g (2 lbs) raspberries, washed
- 340g (¾ lb) brown sugar
- 500ml (2 cups) malt vinegar
- 1 lemon, juice and rind
- 1 vanilla pod
- 6g (1 tsp) ground cinnamon
- 2g (1 tsp) dried chilli flakes
Instructions
- Place all the ingredients in a large saucepan.Â
- Stir over a medium heat until all the sugar has dissolved.Â
- Turn up the heat until a boiling point is achieved, turn down the heat so that a consistent simmer is reached.Â
- Cook for 1½ hours or until the mixture has thickened. Don’t forget to give it a stir every now and then to make sure stuff doesn’t burn at the bottom of the pan.Â
- Remove the vanilla pod, then pour the chutney into hot sterilized jars and seal immediately.Â
- Store in a cool dark place and let it mature for at least a month before opening.Â
- Serve as part of a cheeseboard. Enjoy!
Notes
- Raspberries have got pips and some people don’t like them. If this is you, place all the ingredients, except for the sugar, in a pot and cook gently until all the fruit is super soft. Rub them through a nylon sieve and return to the pan. Add the sugar and stir over a low heat until this has dissolved. Continue to simmer for 1½ hours and follow the remainder of the recipe.Â
- If you’re planning on using whole spices, place them in a muslin bag, which you can remove towards the end of cooking time. Â
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Chutney
- Method: Boil
- Cuisine: British
Keywords: raspberry chutney, indian raspberry chutney, apple raspberry chutney, raspberry and chilli chutney, jalapeno raspberry chutney, cranberry raspberry chutney, raspberry recipe
