Recipe - Spicy Tart Cherry Chutney

1 Navel orange
3 cup Fresh or frozen pitted tart
cherries
1 cup Chopped onion
One half cup Chopped green capsicum
One half cup Chopped red capsicum
1/3 cup Packed brown sugar
One fourth cup Balsamic vinegar
2 teaspoon Minced peeled fresh
gingerroot
One fourth teaspoon Dried hot red pepper flakes
One half teaspoon Ground cardamom
One half teaspoon Dried mint; crumbled
One fourth teaspoon Ground allspice
One half teaspoon Salt

With a vegetable peeler remove two large strips of orange zest and cut into
fine julienne strips, reserving orange for another use.

In a heavy saucepan stir together all the 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 the chutney
then pack into sterile glass jars. Seal well.

When sealed in sterile glass jars, this chutney keeps well for up to six
months. Alternatively, seal jars and place in a large pot of cold water.
Bring the pot to the boil, then when ready to boil, turn off the heat and
remove the jars of chutney. Allow them to cool before storing in a cool dry
place. This emulates the ‘fowlers vacola' method of preserving.

Converted by MC_Buster.

Per serving: 350 Calories (kcal); trace Total Fat; (0% calories from fat);
2g Protein; 90g Carbohydrate; 0mg Cholesterol; 1101mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 One half Vegetable; One half Fruit; 0 Fat;
5 Other Carbohydrates

Converted by MM_Buster v2.0n.