I love chutneys, especially deep-flavored spicy ones, and this one definitely qualifies. It was great with salmon, but I think we'd like it with roasted chicken or pork too.
Cherry Chutney
Olive oil
Onion, diced
1 T fresh ginger, minced
1 c grated carrot
1 T brown sugar
1/2 t cinnamon
1/2 t mustard seeds
1/8 t ground coves
1/3 c apple juice or cider
3/4 c dried tart cherries
Cook the onion in oil until softened in a medium saucepan. Stir in the rest of the ingredients. Bring to a simmer; reduce heat to low and cook covered for about 40 minutes, stirring frequently, until the liquid is absorbed.
2 comments:
Yum! Can't wait to try it!
Thanks Nancy! We really loved it :-)
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