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Name: Spiced Fragrant Cherry Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Red wine vinegar; 1/3 c Brown sugar packed; 600 g Cherries; stones removed; 1 Green capsicum; chopped; 1 Red capsicum; chopped; 1/4 c Balsamic vinegar; 8 Mint leaves; finely sliced; 1/2 ts Salt; 1 tb Fresh ginger; grated; 1 Onion chopped; 1/4 ts Ground allspice; 1 Orange; 1/2 ts Ground cardamom; 1/4 ts Dried hot red pepper or

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INGREDIENTS

1/4 c Red wine vinegar
1/3 c Brown sugar ; packed
600 g Cherries; stones removed
1 Green capsicum; chopped
1 Red capsicum; chopped
1/4 c Balsamic vinegar
8 Mint leaves; finely sliced
1/2 ts Salt
1 tb Fresh ginger; grated
1 Onion ; chopped
1/4 ts Ground allspice
1 Orange
1/2 ts Ground cardamom
1/4 ts Dried hot red pepper or

Servings

INSTRUCTIONS

Using a vegetable peeler, remove the orange peel and place in a large saucepan with all the remaining ingredients. Bring to the boil then simmer for about 45 minutes or until the mixture is thick and "syrupy". Remove from the heat and allow to cool for a minute or two until the chutney has stopped bubbling. Pour the chutney into hot, sterilized jars (see below) then immediately seal with clean lids. Once cold, store the jars in a cool, dry place. If sterilized correctly, the chutney should keep well for up to six months. Per serving: 685 Calories (kcal); 3g Total Fat; (3% calories from fat); 8g Protein; 172g Carbohydrate; 0mg Cholesterol; 1109mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 7 Fruit; 0 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spiced Fragrant Cherry Chutney

1/4 c Red wine vinegar
1/3 c Brown sugar packed
600 g Cherries; stones removed
1 Green capsicum; chopped
1 Red capsicum; chopped
1/4 c Balsamic vinegar
8 Mint leaves; finely sliced
1/2 ts Salt
1 tb Fresh ginger; grated
1 Onion chopped
1/4 ts Ground allspice
1 Orange
1/2 ts Ground cardamom
1/4 ts Dried hot red pepper or

Using a vegetable peeler, remove the orange peel and place in a large  saucepan with all the remaining ingredients.    Bring to the boil then simmer for about 45 minutes or until the mixture is  thick and "syrupy". Remove from the heat and allow to cool for a minute or  two until the chutney has stopped bubbling.    Pour the chutney into hot, sterilized jars (see below) then immediately  seal with clean lids. Once cold, store the jars in a cool, dry place.    If sterilized correctly, the chutney should keep well for up to six months.        Per serving: 685 Calories (kcal); 3g Total Fat; (3% calories from fat); 8g  Protein; 172g Carbohydrate; 0mg Cholesterol; 1109mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 7 Fruit; 0 Fat; 5 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1152g)
Recipe Makes: 1 servings

Calories: 723
Calories from Fat: 5 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 63.8mg		2 %
Potassium 725.5mg		19 %
Total Carbohydrate 177.5g		52 %
	Dietary Fiber 6.4g	25 %
	Sugars, other 171.2g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 723

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