SPICY TART CHERRY CHUTNEY

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Spicy Tart Cherry Chutney image

Categories     Condiment/Spread     Fruit     Ginger     Onion     Vinegar     Orange     Cherry     Spice     Bell Pepper     Simmer     Gourmet

Yield Makes 1 1/2 Cups

Number Of Ingredients 13

1 navel orange
3 cups fresh or frozen pitted tart cherries (about 2 pints fresh, picked over)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced peeled fresh gingerroot
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon dried mint, crumbled
1/4 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.

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