If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.
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
How to Make It
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.
Made it with the pork tenderloin and onions. I did not have raspberry vinegar, so used a little balsamic. Did not get as thick as I expected, but extremely tasty anyway. We've made it before and will make it again.
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