(adapted from Bon Appetit, June 2005)
1 tablespoon vegetable oil
1/2 cup chopped shallot or onions
2 cups fresh cherries, pitted
3 tablespoons balsamic vinegar
1/4 tsp cayenne
salt
Heat oil in large skillet over high heat, add onion/shallots sauté 1 minute. add cherries, cayenne, vinegar. Boil chutney until thick, stirring often, about 8 minutes. Season with salt.
Serve warm (or cold) with grilled pork or chicken.
This kind of tastes like red wine vinegar-cabbage but with
cherries. it is a great recipe to use up cherries that are beyond snacking on.
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