Raspberry Chili Chutney Recipe

Raspberry Chili Chutney Recipe // I was recently invited to a cooking club here in Lincoln and it gave me the perfect opportunity to try out a recipe that I saw not too long ago on the Food Network… Raspberry Chili Chutney.

I have to admit, I am a totally Food Network foodie. I love to have the various shows on in the background when I'm working or getting ready for they day. I don't often have a chance to cook some of the recipes, but I feel like I learn so much just from listening to all the different chefs talk about their special recipes and techniques. The other day I had the show Mexican Made Easy on in the background and a recipe caught my attention. It's a recipe that's perfect for a cocktail party or a tasty hors d'oeuvre for a dinner party. The Goat Cheese Squares with Raspberry Chili Chutney recipe looked just divine, so I thought I would give it a go. Before you can make the tasty little bite you have to make the chutney first and that's what this post is about.

Ahhhhh the chutney, it's so amazing… I actually made another batch after my first go to keep in the fridge to use as a condiment for other meals. Yea, it's that good. Here is my version of the recipe. It has been inspired by Marcela's recipe, but with a few little tweaks for my taste.

Raspberry Chili Chutney Recipe

• 1 tablespoon olive oil
• 1 medium chopped onion
• 3 cloves garlic, minced
• 1 cup low-salt beef broth
• 1 red bell pepper, chopped
• 1/2 cup honey
• 1 tablespoon ginger paste or fresh peeled and minced ginger
• 3 tablespoons apple cider vinegar
• 1 canned chipotle chile in adobo sauce, left whole
• 1 teaspoon adobo sauce from the chipoltle pepper can
• 1 cup frozen rasberries
• Salt and freshly ground black pepper

Instructions

• Add oil to large sauce pot and heat on med-high heat. Add chopped onions and cook for 5 minutes or until the onions become translucent. Add garlic and cook for another minute. Add broth, bell pepper, honey, ginger, vinegar and chipotle pepper with adobe sauce. You can leave the chipolte chili whole, It will break down durning the cooking process. Add salt & pepper to taste. Simmer on medium low until the sauce thickens, this can take up to 2 – 2 1/2 hours. Keep an eye on the sauce and stir occasionaly. Once the sauce has thickened and the chili pepper has broken down, add the raspberries and cook for another 15-20 minutes. Let the chutney cool and then store in an air tight container in the fridge. It should keep for up to a month in the fridge.
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• I'm actually thinking about making this my holiday gift this next Christmas. It tastes lovely with chicken, on crackers and I'm sure given a little more time, I will come up with a few more uses for it.  It also looks amazing in a jar… I should work on some packaging for it and have it ready for the next holiday season… yep, it's that good! Tomorrow I'm going to post the recipe for my version of the Goat Cheese Puff with the Raspberry Chili Chutney, so stay tuned!