Black Cherry Chutney

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I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.

Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)

When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar

Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.

Enjoy as a condiment with curries.