Easy Spicy Raspberry Chutney Recipe
“Do you eat like this every night?”
I can’t tell you how many times I’ve been asked this question. Yeah, we eat well at the Katt house. But here’s our secret: we keep our cooking super simple. A typical dinner might be grilled chicken with veggies roasted with olive oil, salt and pepper. That’s it. These things take literally minutes to assemble and require minimal effort during the cooking process. However, it’s easy to elevate even the most boring of meals with the addition of a sauce. Whether it’s the spicy Asian dressing I toss on a watermelon salad, carrot top chimichurri or homemade ranch, a sauce elevates a plain ol’ meal to something impressive. I almost always have a few sauces in my fridge. Which is why I am super excited to partner with Driscoll’s and theFeedFeed to bring you this delicious new recipe!
A favorite of late is chutney. What is a chutney, you ask? I barely know myself! I always think of it as more savory than a jam, but sweeter than a salsa. According to Google, it’s generally fruit, vinegar, and sugar cooked down to a reduction. I first made a version of this a few years ago—I love it because it’s sweet, but not overly so. A lot of different fruits could be used in the recipe, but I tried Driscoll’s organic raspberries this time around. They did not disappoint! Driscoll’s follows the sun, so they’re a dependable option any time of year. 
The vinegar adds depth and just a hint of, oh, I don’t know, sophistication? Red pepper flakes and ginger makes this chutney reminiscent of the spicy raspberry jam you’ll see paired with cream cheese at many a Minnesota gathering. But this feels more modern and less Great Auntie Mable (not that there’s anything wrong with that). I can think of one million ways to uses for this raspberry chutney. Here’s a few:
- Mix a heaping tablespoon with plain yogurt and granola for a killer breakfast
- Blend a tablespoon with a 2 teaspoons brown mustard and ¼ cup olive oil for a delicious salad dressing
- Spread on a ham and gruyere grilled sandwich for the perfect sweet-savory lunch (pictured). Did you know coating the bread in mayo instead of butter makes for THE BEST grilled cheeses? You do now!
- Schmear on toast with peanut butter
- Served on grilled meats, like pork chops, chicken or lamb
- Top mini toasts with goat cheese and a bit of chutney (pictured)
I think it’s the perfect thing to bring to the lake. And speaking of… Driscoll’s is hosting a Minnesota-exclusive #BerryTogether sweepstakes, with a top prize of a magical 4-night getaway at Madden’s on Gull Lake. Hello! Four first-prize winners will win Driscoll’s berries for a year. More details here.
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Easy Spicy Raspberry Chutney
Makes 3 half pints
- 3 cups raspberries
- 1 cup diced apple
- 1 cup minced onion
- 3/4 cups golden raisins
- 2 cups brown sugar
- 1 1/2 cups apple cider vinegar
- Zest of one lemon
- 2 t kosher salt
- 1 t cinnamon
- 2 t freshly grated ginger
- 1/2 t mustard seeds
- 1/2 t ground cloves
- 1/2 t red chili flakes
Combine all ingredients in a large, wide non-reactive pot. Place over high heat and bring to a boil (about 8 minutes). Reduce heat to medium and simmer, stirring regularly.A chutney is done when all the excess liquid has evaporated. You’ll know it’s there when you draw a wooden spoon through the center of the pan. If it leaves a channel without it filling up immediately with liquid, you’re done! This will take about an hour—toward the end of the cook time, you’ll want to stir more frequently as the mixture is prone to scorching. You could definitely preserve this, but I just don’t really have time for that. Instead, I simply put mine in a mason jar and stick it in the fridge. So long as you eat it within a few weeks, you’re golden.
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This blog post is brought to you by Driscoll’s & TheFeedFeed - thanks for supporting the brands that support me. All opinions are my own. 
