Onion-Raspberry Jalapeno Chutney - cooking recipe

Ingredients

4 cups yellow onions, chopped (3 to 4 medium)
2 cups red onions, chopped (2 medium)
1 cup raisins
1/4 cup fresh jalapeno, seeded and finely chopped (3 or 4 jalapenos, or to taste)
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
1 cup balsamic vinegar
1 cup cider vinegar
2 teaspoons salt
2 tablespoons orange zest, finely grated
2 (12 ounce) packages frozen raspberries

Preparation

Mix together all ingredients except raspberries in a large saucepan.
Cover and bring to boil.
Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.
Add the thawed raspberries to the chutney, stirring lightly.
Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.