Patter Fam Sauces

Raspberry Chipotle Chutney
1 T Olive Oil
1 cup chopped yellow or Vidalia onion
3 cloves of garlic
1 cup beef broth
1 red bell pepper chopped
½ cup honey
1 T ginger paste
3 T apple cider vinegar
1 chipotle pepper in adobo sauce roughly chopped
1 tsp. adobo sauce
18 ounces raspberry preserves
Salt and pepper to taste

In a large pot, sauté onion in olive oil until translucent (about 5 minutes).  Add the garlic and stir for about one minute.  Add broth, bell pepper, honey ginger, vinegar, chipotle peppers, and adobo sauce.  Season with salt and pepper.  Reduce heat to medium low and simmer until the sauce thickens – about 2 hours.  Stir as needed.  Keep an eye on the sauce to prevent it boiling over.  Once the sauce has thickened, add the raspberry preserves and cook another 5 minutes.  Let the chutney cool and then transfer to a bowl or mason jar for if you plan on storing it in the refrigerator.




Written by Joyce Peters — May 04, 2016

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