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Name: Spicy Tart Cherry Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/3 c Brown sugar packed; 2 ts Minced peeled fresh; 1 Navel orange; 1/4 ts Dried hot red pepper flakes; 1/2 ts Dried mint; crumbled; 1/4 c Balsamic vinegar; 1/4 ts Ground allspice; 3 c Fresh or frozen pitted tart; 1/2 ts Salt; 1 c Onions chopped; 1/2 c Chopped green capsicum; 1/2 ts Ground cardamom; 1/2 c Chopped red capsicum

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INGREDIENTS

1/3 c Brown sugar ; packed
2 ts Minced peeled fresh
1 Navel orange
1/4 ts Dried hot red pepper flakes
1/2 ts Dried mint; crumbled
1/4 c Balsamic vinegar
1/4 ts Ground allspice
3 c Fresh or frozen pitted tart
1/2 ts Salt
1 c Onions ; chopped
1/2 c Chopped green capsicum
1/2 ts Ground cardamom
1/2 c Chopped red capsicum

INSTRUCTIONS

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. 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 1/2 Vegetable; 1/2 Fruit; 0 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spicy Tart Cherry Chutney

1/3 c Brown sugar packed
2 ts Minced peeled fresh
1 Navel orange
1/4 ts Dried hot red pepper flakes
1/2 ts Dried mint; crumbled
1/4 c Balsamic vinegar
1/4 ts Ground allspice
3 c Fresh or frozen pitted tart
1/2 ts Salt
1 c Onions chopped
1/2 c Chopped green capsicum
1/2 ts Ground cardamom
1/2 c Chopped red capsicum

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.        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 1/2 Vegetable; 1/2 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 (482g)
Recipe Makes: 1 servings

Calories: 725
Calories from Fat: 6 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 57.8mg		2 %
Potassium 755.1mg		20 %
Total Carbohydrate 183.4g		54 %
	Dietary Fiber 7g	28 %
	Sugars, other 176.4g
Protein 3.9g		6 %
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: 725

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