Barbara Adams: Cherry Chutney, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Cherry Chutney
Recipe

This sweet-and-sour chutney works beautifully on pork, lamb or chicken.

Ingredients

Serves 3 ½–4 cups

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, grate the ginger finely using a microplane or box grater.

**Substitute thawed, frozen bing cherries when they 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. Reduce the heat and cook for 30 minutes at a medium simmer. Cool to room temperature. Serve.

Preparation time: Approximately 1 hour 15 minutes plus cooling time.

A Barbara Adams Beyond Wonderful recipe
with Home Chef, India, Leela Manilal .

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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