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Fall Fruit Chutney

Categories:
fruits, condiments

1 tablespoon dried sour cherries
1 teaspoon olive oil
1/4 cup finely chopped onion
1/4 cup peeled and diced tart apple
1/4 cup chopped fresh pineapple
1 tablespoon diced pimiento
2 teaspoons granulated sugar
1 teaspoon curry powder
--preferably madras
1/2 cup rice-wine vinegar
salt & freshly ground black pepper; to taste

1. In a small bowl, cover cherries with hot water; set aside to plump for 20 minutes. Drain. 2. In a small skillet, heat oil over medium-low heat. Add onion and cook, stirring, until translucent, about 2 minutes. Add apple, pineapple, pimiento, sugar, curry powder and cherries; cook, stirring, until fruit is tender but not mushy, about 3 minutes. Add vinegar and cook until most of the liquid evaporates, about 3 minutes. Season with salt and pepper. (The chutney will keep, covered, in the refrigerator for up to 4 days; reheat before serving.)

Developed by Daniel Boulud, Restaurant Daniel, 20 East 76th Street, New York, NY, (212) 288-0033.

MAKES ABOUT 3/4 CUP.

10 calories per tablespoon; 0 grams protein. 0 grams fat; 3 grams carbohydrate; 0 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 12 servings

Preparation Time: 0:00




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