Cherry Chutney Recipe
This sweet-and-sour chutney works beautifully on pork, lamb or chicken.
Ingredients
| 1 | tablespoons | crushed garlic |
| 1 1/2 | tablespoons | pureed fresh ginger* |
| 1/3 | cup | apple cider vinegar |
| 1 | tablespoon | brown sugar |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | red chili powder |
| 1/2 | teaspoon | freshly ground black pepper |
| 5 | cups | pitted bing cherries** |
| *Puree the ginger by cutting the root into small pieces, adding a little water, and blending to a fine paste in the food processor. Alternatively, finely grate the ginger using a microplane or box grater.**Substitute thawed frozen bing cherries when fresh are out of season. |
Directions
- Combine the garlic, ginger, and vinegar in a spacious bowl and let sit for 30 minutes.
- Add the brown sugar, salt chili, and pepper and mix well.
- Place the cherries in a heavy-bottomed pan set over medium high heat.
- Add the spice mixture to the cherries and stir well.
- Bring to a boil, then reduce the heat and cook for 30 minutes at a medium simmer.
- Cool to room temperature.
- Serve.
Preparation Time:
1 hour and 15 minutes, plus cooling time.
