Dried-Cherry Chutney

recipe

If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.

5

Outstanding

Yield:

5 cups (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 73 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 6 mg
Calcium 25 mg

Ingredients

4 cups dried tart cherries
3 cups sugar
2 cups water
1 1/2 cups red wine vinegar
1 cup diced Vidalia or other sweet onion
1/2 cup raspberry vinegar
2 tablespoons minced peeled fresh ginger
1 tablespoon minced jalapeño pepper
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon grated orange rind
3 whole cloves
1 (3-inch) cinnamon stick

Preparation

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature.

Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.

Note:

Chef Bob Hurley,

Napa Valley Grille, Yountville, California,

April 1999
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