Lemon-Zested Raspberry Onion Chutney

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Serves Makes 2 1/2 cups total, Serves 12; 3 tablespoons per serving
submitted by: Nancy S. Hughes


2 teaspoons canola oil

2 cups diced red onions

2 medium poblano chili peppers seeded and diced

1 1/2 cups frozen unsweetened raspberries

1/4 cup dried cranberries

2 tablespoons white balsamic vinegar

1/3 cup sugar

2 teaspoons grated lemon zest

1/8 teaspoon dried pepper flakes, optional


  1. Heat the oil in a large skillet over medium high heat. Cook the onions and peppers 8 minutes or until onions are richly browned, stirring occasionally. Gently stir in the raspberries, cranberries and vinegar. Cook over medium high heat for 2 minutes or until berries begin to release their juices.
  1. Remove from heat, stir in the sugar, lemon zest and pepper flakes. Let stand to cool completely.

Cook’s Tip: A single serving provides 2 grams of fiber. Serve alongside grilled or roasted chicken or pork, as a spread for sandwiches or as a topper for cream cheese with crackers.

Cook’s Tip: For a variation, replace lemon zest with grated ginger or orange zest

Nutrition Info

  • Calories: 60
  • Fat: 1g
  • Protein: 1g
  • Carbohydrate: 13g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Fiber: 2g


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