posted by Rusty 07-23-103 4:33 PM
Cherry Chutney
1/2 Teaspoon(s) ground coriander
1/8 Teaspoon(s) cardamom
1/8 Teaspoon(s) ground clove
1/8 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
1/4 Cup(s) sugar
1 Cup(s) orange juice
1/2 Pound(s) dried bing cherries
1 Teaspoon(s) fresh ginger, grated
1/4 Cup(s) raisins or currants
1 *hot chile
1 Teaspoon(s) rice wine vinegar
1/2 Teaspoon(s) cumin
Combine the spices in a bowl. In a saucepan dissolve the sugar into the orange juice and cook for 5 minutes over a low flame. Add the cherries, ginger and spices and cook for another 8-10 minutes. Remove from the heat and add the raisins, currants, chile and vinegar. Mix well.
After cooling, store in an airtight container. This chutney will last in the refrigerator for 10 days. This chutney is wonderful when spread on top of chicken before baking; or as a condiment for rice and lentils.