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Ingredientes
- 1 x orange
- 1 x onion, minced
- 1 x green capsicum, minced
- 1 x red capsicum, minced
- 1/3 c. packed brown sugar
- 1/4 c. balsamic vinegar
- 1/4 c. red wine vinegar
- 1 Tbsp. fresh ginger, grated
- 1/4 tsp dry warm red pepper or possibly chilli flakes
- 1/2 tsp grnd cardamom
- 8 x mint leaves, finely sliced
- 1/4 tsp grnd allspice
- 600 gm cherries, stones removed
- 1/2 tsp salt
Direcciones
- Using a vegetable peeler, remove the orange peel and place in a large saucepan with all the remaining ingredients.
- Bring to the boil then simmer for about 45 min or possibly till the mix is thick and "syrupy". Remove from the heat and allow to cold for a minute or possibly two till the chutney has stopped bubbling.
- Pour the chutney into warm, sterilized jars (see below) then immediately seal with clean lids. Once cool, store the jars in a cold, dry place.
- If sterilized correctly, the chutney should keep well for up to six months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 858g | |
| Calories 743 | |
| Calories from Fat 11 | 1% |
| Total Fat 1.36g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1208mg | 50% |
| Potassium 1603mg | 46% |
| Total Carbs 182.63g | 49% |
| Dietary Fiber 13.8g | 46% |
| Sugars 155.76g | 104% |
| Protein 7.61g | 12% |
