Fall Fruit Chutney
1 tablespoon dried sour cherries
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.)
Contributor: Eating Well, September 1997
Yield: 12 servings
Preparation Time: 0:00
Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.
A new Tip each time you Visit