Spicy tart cherry chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Navel orange | |
| 3 | cups | Fresh or frozen pitted tart cherries |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green capsicum |
| ½ | cup | Chopped red capsicum |
| ⅓ | cup | Packed brown sugar |
| ¼ | cup | Balsamic vinegar |
| 2 | teaspoons | Minced peeled fresh gingerroot |
| ¼ | teaspoon | Dried hot red pepper flakes |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Dried mint; crumbled |
| ¼ | teaspoon | Ground allspice |
| ½ | teaspoon | Salt |
Directions
With a vegetable peeler remove two large strips of orange zest and cut into fine julienne strips, reserving orange for another use.
In a heavy saucepan stir together all the 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 the chutney then pack into sterile glass jars. Seal well.
When sealed in sterile glass jars, this chutney keeps well for up to six months. Alternatively, seal jars and place in a large pot of cold water.
Bring the pot to the boil, then when ready to boil, turn off the heat and remove the jars of chutney. Allow them to cool before storing in a cool dry place. This emulates the ‘fowlers vacola' method of preserving.
Converted by MC_Buster.
Per serving: 350 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 90g Carbohydrate; 0mg Cholesterol; 1101mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; ½ Fruit; 0 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.