Jalapeno Chutney Famous Daves Sweet Soul Jalapeno Copycat Recipes

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JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)

I have moved a few hundred miles away from the nearest 'Famous Dave's BBQ'. At the persistance of my boyfriend, I had to come up with something similar to their ' Sweet Soul Jalapeño dipping sauce'. Here's what I came up with. Seeing as though all I had to go on was memory, I don't know if it's really close or not. Nor will I be able to taste some of the real stuff any time soon for comparison... but this is gooooood. Please feel free to z-mail me with any suggestions on how to make it more accurate.

Provided by Andi the grate

Categories     Chutneys

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11



Jalapeno Chutney (Famous Dave's Sweet Soul Jalapeno Copycat) image

Steps:

  • Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
  • Dump in the remaining ingredients except pineapple juice.
  • Stir to combine.
  • Add some of the pineapple juice to get the consistency you want.
  • Simmer 15 min to combine flavors.
  • Cool and refrigerate.

2 jalapeno peppers, seeded and diced
8 ounces crushed pineapple, juices squeezed out and reserved
6 ounces apricot preserves
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon molasses
1/4 teaspoon salt
1 garlic clove, minced
1 dash red pepper flakes
1 dash onion powder
1 dash garlic powder

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY

Provided by Food Network

Time 43m

Yield about 24 ounces

Number Of Ingredients 9



North of the Border Apricot Jalapeno Chutney image

Steps:

  • Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

1 packet salsa seasoning mix
1 (6-ounce) package dried apricots, chopped
3/4 cup sugar
1 cup vinegar
1 cup sweet or red onion, chopped
3/4 cup apples or pears, chopped
1 teaspoon mustard seed
1/2 teaspoon cinnamon
1 cup water

STEPHEN PYLES'S TOMATILLO-JALAPENO CHUTNEY

Provided by Florence Fabricant

Categories     condiments

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13



Stephen Pyles's Tomatillo-Jalapeno Chutney image

Steps:

  • Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for 30 to 35 minutes, until mixture has thickened.
  • Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 22 grams

1 pound fresh tomatillos, husks removed, rinsed and quartered
2 small sweet red peppers, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
8 scallions, thinly sliced
1 clove garlic, peeled and minced
1/2 cup fresh corn kernels
1 tablespoon chopped fresh coriander
4 small fresh jalapeno peppers, seeded and minced
1/4 cup light brown sugar, firmly packed
2/3 cup red-wine vinegar
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin

JALAPENO PINEAPPLE CHUTNEY

Make and share this Jalapeno Pineapple Chutney recipe from Food.com.

Provided by evelynathens

Categories     Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8



Jalapeno Pineapple Chutney image

Steps:

  • Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
  • add the pineapple chunks and simmer for about 30 minutes or until thick.
  • You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4

4 jalapenos, seeded and chopped
3 1/2 cups canned pineapple chunks (drain and reserve syrup)
1 1/2 cups white vinegar
1 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup golden raisin
2 tablespoons candied ginger, finely chopped
2 garlic cloves, crushed

RASPBERRY-ONION JALAPENO CHUTNEY

Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken. -Jo-Anne Cooper, Camrose, Alberta

Provided by Taste of Home

Time 1h

Yield 7 half-pints.

Number Of Ingredients 11



Raspberry-Onion Jalapeno Chutney image

Steps:

  • In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through., Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

4 large onions, chopped
2 large red onions, chopped
1-1/2 cups packed brown sugar
1 cup raisins
1-1/4 cups cider vinegar
1 cup balsamic vinegar
1/2 cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange zest
2 teaspoons canning salt
4 cups fresh raspberries

JALAPENO-PEAR CHUTNEY

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 9



Jalapeno-Pear Chutney image

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

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