Name: Spicy Tart Cherry Chutney
Yield: Makes 1 1/2 Cups
Ingredients: 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

This chutney makes a fine accompaniment to chicken, turkey, and sausage.

Recipe information

Yield
Makes 1 1/2 Cups

Ingredients

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

Preparation

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.

TagsChutney Condiment Cherry Stone Fruit Fruit Bell Pepper Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Make Ahead Simmer Gourmet

Recipe notes

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