Monday, April 25, 2011

Cherry chutney

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.


nancy tobey said...

Yum! Can't wait to try it!

Cyndi L said...

Thanks Nancy! We really loved it :-)