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Ingredientes
- 2 Tbsp. canola oil
- 10 lrg shallots sliced thin
- 2 c. dry sour cherries
- 2 c. port Salt to taste
Direcciones
- 1. Heat oil in large saucepan over high heat till shimmering. Add in shallots, and cook, stirring occasionally, till slightly softened and beginning to brown, about 4 min.
- 2. Add in cherries and port, and bring to boil. Reduce heat, and simmer till liquid has evaporated, cherries have plumped up and shallots are red, about 30 min. Add in salt to taste. Chutney can be refrigerated in an airtight container for up to 2 weeks.
- Yield: 4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 387 | |
| Calories from Fat 255 | 66% |
| Total Fat 28.84g | 36% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 483mg | 14% |
| Total Carbs 33.98g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 23.69g | 16% |
| Protein 2.79g | 4% |
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