Spiced fragrant cherry chutney

Yield: 1 servings

Measure Ingredient
1 \N Orange
1 \N Onion; chopped
1 \N Green capsicum; chopped
1 \N 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 \N Mint leaves; finely sliced
¼ teaspoon Ground allspice
600 grams Cherries; stones removed
½ teaspoon Salt

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.

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