Yield: 1 servings
|1||Green capsicum; chopped|
|1||Red capsicum; chopped|
|⅓ cup||Packed brown sugar|
|¼ cup||Balsamic vinegar|
|¼ cup||Red wine vinegar|
|1 tablespoon||Fresh ginger; grated|
|¼ teaspoon||Dried hot red pepper or chilli flakes|
|½ teaspoon||Ground cardamom|
|8||Mint leaves; finely sliced|
|¼ teaspoon||Ground allspice|
|600 grams||Cherries; stones removed|
Using a vegetable peeler, remove the orange peel and place in a large saucepan with all the remaining ingredients.
Bring to the boil then simmer for about 45 minutes or until the mixture is thick and "syrupy". Remove from the heat and allow to cool for a minute or two until the chutney has stopped bubbling.
Pour the chutney into hot, sterilized jars (see below) then immediately seal with clean lids. Once cold, store the jars in a cool, dry place.
If sterilized correctly, the chutney should keep well for up to six months.
Converted by MC_Buster.
Per serving: 685 Calories (kcal); 3g Total Fat; (3% calories from fat); 8g Protein; 172g Carbohydrate; 0mg Cholesterol; 1109mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 7 Fruit; 0 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.