Lemon-Zested Raspberry Onion Chutney
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
- 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.
- 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