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Ingredientes
- 2 lb dark, ripe cherries (3 1/2 c.)
- 2 1/2 c. golden brown raisins
- 1 c. minced yellow onion
- 1 c. apple cider vinegar
- 1 c. firmly packed brown sugar Half of 1 small jalapeno chili, seeded and minced (see note)
- 1 tsp grnd allspice
- 1/2 tsp salt
- 1 1/4 x inch-thick slice fresh ginger, minced
- 1/4 tsp red pepper flakes
Direcciones
- Wash 4 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Halve and pit the cherries. Place them in a large, non-aluminum pan and add in the raisins, onion, vinegar, brown sugar, jalapeno chili, allspice, salt, ginger and pepper flakes. Stir over low heat till sugar dissolves, then bring the mix to a boil over medium-high heat and cook for 3 min. Reduce the heat and simmer till the chutney thickens, about 20 min.
- Ladle the chutney into 1 warm jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling-water canner for 10 min (15 min 1,000 to 6,000 feet; 20 min above 6,000 feet).
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
