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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups. 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 |
Directions:
1. 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.
2. Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.
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