Cherry Chutney

Ingredients

• 2 cups Cherries (rainier Or Bing), Pitted And Halved
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Grapeseed Or Canola Oil
• ½ whole Yellow Onion, Finely Chopped
• 2 cloves Garlic, Minced
• 1 piece (1 1/2 Inch Size) Fresh Ginger, Peeled And Finely Chopped
• 3 whole Cloves
• ½ teaspoons Ground Cardamom
• ¼ teaspoons Ground Cayenne Pepper
• ½ teaspoons Ground Coriander
• 1 stick Cinnamon
• ¼ teaspoons Black Peppercorns
• 2 Tablespoons Water
• ¼ cups Apple Cider Vinegar
• 1 Tablespoon Honey
• ½ teaspoons Salt
• 1 Tablespoon Lemon Zest

Preparation Instructions

Remove stems from cherries. Halve and pit them, place them in a bowl and toss them in lemon juice. Allow cherries to macerate while sautéing the onion.

Heat oil to medium. Sauté onion 5 minutes. Add garlic and ginger, sauté 5 minutes. Add the cloves, cardamom, cayenne, coriander, cinnamon stick, peppercorns and stir. Sauté 2 minutes. Add the water, vinegar, cherries, honey and salt. Bring to a boil, cook 2 minutes, then reduce heat to medium-low and cover. Allow mixture to simmer 30-35 minutes, stirring occasionally. Mixture should be goopy and thick. If it is still watery, increase the heat, uncover and burn off the liquid until very thick. Add the lemon zest, stir into the mixture and cook an additional 5 minutes.

Allow chutney to cool. Remove cinnamon stick, cloves and peppercorns. Serve with your favorite Indian-style food!