raspberry, onion, jalapeno chutney

I saw this recipe on the internet and I just happened to have some fresh raspberries from the garden so I decided to give it a try.  It is a chutney and Wikipedia describes a chutney as a condiment often associated with South Asian cuisine, a combination of vegetables, spices, herbs and fruits.  This chutney recipe has onion as its base vegetable, both red and sweet onions.  It also has a jalapeno pepper.  It has two kinds of sugar, white and brown and two kinds of vinegar, cider and balsamic.  Craisins and orange zest are part of the fruit component.  Add a little salt and this is cooked up on the stove with the raspberries added for the last few minutes of cooking.  I really liked the flavor.  I was concerned that it would be hotter than I would like so I used the jalapeno but not the seeds and there was really no heat.  I think that it would be good accompaniment for meat and also on a panini sandwich.  I think that it would be a great appetizer topping some cream cheese on a cracker or bruschetta 

I used a water bath canner and processed it in small 4 ounce jelly jars for 15 minutes..  I think that it will be just the right amount for a meal.  I ended up getting 12 small jars with a little for tasting that didn't quite fit into the jars.  My raspberries are a black raspberries so my chutney ended up a beautiful dark purple color.

onions and jalapeno

sugars, craisins, zest and vinegars

starting to cook down

raspberries in and ready for the jars

cooling jars

Raspberry onion jalapeno chutney

2 large sweet onions, diced
1 large red onion, diced
3/4 cup brown sugar
1/2 cup dried cranberries (craisins)
3/4 cup cider vinegar
1/2 cup balsamic vinegar
1/4 cup white sugar
1 medium jalapeno, minced
1 Tbsp grated orange peel (zest)
1 tsp kosher salt
2 cups raspberries, fresh or frozen (thawed)

prepare the jars, lids and rings by sterilizing them and leaving them in the hot water.  Start heating water in the canner and keep it at a simmer.

Place all ingredients except the raspberries in a large heavy pot.  The original instructions say to cook at a simmer for approximately 25-30 minutes or until it mounds on a spoon.  After 25 minutes mine was still very liquidy so I cooked it  longer.  I maybe should have had a little hotter heat on the burner.  When the liquid was starting to thicken I added the raspberries and cooked it for 5 minutes longer.  I then used a ladle and canning funnel to fill my hot jars leaving a 1/2 inch headspace and added the hot lids and bands and hand tightened.  I placed each jar in the canner and added hot water to cover by at least an inch.  I brought the water to a boil and boiled them for 15 minutes.  I turned off the heat allowed them to stand in the canner for a couple of minutes and then carefully set them on a towel to cool. 

source:  the original recipe can be found here.

pasta with creamy carrots and Asian greens

Not all of my greens that are growing in the winter greenhouse are big enough to eat yet but these three are:

The back left are collards, the back right are pac choi and the front is mizuna.  I love them fresh in a mixed greens salad but was considering ways that I could use them cooked with pasta.  Here is what I did.

While the water was heating for the pasta I heated a skillet on the stove and when it was hot drizzled some olive oil in the bottom.  I then added an onion and a minute later some carrots.  I sauteed them stirring occasionally until they were almost tender.  I removed the carrots and onions and using the same pan I added three garlic cloves that were minced and then added heavy cream to the garlic in the skillet.  I used enough cream to make a 1/4  inch deep layer over the bottom of the skillet and stirred to distribute the garlic in the cream.  I continued to cook the garlic/cream to reduce it down and thicken it a little.  I added the greens--the collards and pac choi were cut into ribbons and the mizuna I left whole--and once they had started to wilt I added the drained cooked pasta and some of the carrot/onion.  I was cooking for just one so I did not use all of  the carrot/onion (mirepoix) but reserved some for another use.  If you were cooking this for a group you would use larger quantities of  all of the ingredients.  I use mirepoix a lot so I often make extra.  I stirred the mixture allowing the flavors to combine and to heat through. 

I thought it was good and would definitely make this again.  The carrots were sweet, the greens provided a  nice contrast, the cream infused with a little garlic clung to the pasta and pulled it all together.  I think it would be good with some freshly grated Parmesan cheese over the top as it is being served.

Pasta with creamy carrots and Asian greens

Olive oil
1 large yellow onion-cut into thin wedges
5 carrots-peeled and cut into bite size pieces
3 cloves garlic-minced
heavy cream
Asian greens- large handful-torn or cut into bite size pieces
pasta-cooked

Heat a skillet on medium high heat on the stove and when hot add olive oil to the pan--enough to partially cover but not fully cover the bottom of the pan.  Add the onion and a minute or to later the carrots.  Cook stirring occasionally until nearly tender.  Remove the carrots and onions to a bowl and using the same skillet add the minced garlic cloves and then immediately add enough heavy cream to make a thin layer over the bottom of the skillet.  Stir in the garlic to distribute and cook for a couple minutes to reduce and thicken.  Add the greens and stir to combine.  Once they have wilted a little add the pasta and the reserved carrot/onion mixture.  I wanted similar amounts of carrots and greens so I did not use all of the carrots and onions.  Cook while stirring to blend the flavors and heat through.

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