Prep 3 mins
Cook 30 mins
I slightly tweaked this recipe, the original of which was found on the Oregon Fruit Products Co's website www.oregonfruit.com.
- 1 (15 ounce) can dark sweet cherries, drained
- 1 large tart apple, pared, cored, diced
- 3⁄4 cup vinegar
- 3⁄4 cup brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons fresh garlic, minced
- 1⁄4 teaspoon red chile, crushed (optional)
- In a heavy medium-size saucepan, combine all ingredients & bring to a boil.
- Reduce heat & simmer 20 to 30 minutes until thickened.
- Serve hot or cold with any type of meat. Rrefrigerate any leftovers.
Very nice chutney. I found it a little thin for my taste (even after 30 min cooking) and might cut back on the vinegar and sugar just a little bit next time. Along those lines, I wanted to make sure the amount of vinegar was correct before I made this and decided to look it up at the original source. While there, I noticed it mentioned fresh ginger (use 3 times as much as dried) and since I had some fresh ginger I needed to use, I did, supplemented with a bit of dried. After cooking for 30 minutes I used my potato masher to break up the fruit a bit. Now to figure out what to use it on first! Thanks Syd :) [Made for PAC Spring 2011]
I cutted the sugar and it came out perfect. In about 20 minutes it was thik enought to serve.
We all enjoyed it! I have some leftovers that I will use with an indian meal.
Thanks for posting it!