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
Need to make a substitution?
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.