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Cherry Chutney


2 teaspoons butter
1 sweet onion, minced
1-inch piece fresh ginger, minced
salt
freshly ground black pepper
1/2 teasoon minced chile pepper
1 pound bing cherries, pitted (2 cups)
1 tablespoon shredded fresh basil leaves
2 teaspoons shredded fresh mint leaves

Melt butter in saucepan. Add onions and ginger. Cook over medium heat until softened. Season and remove from heat.

Add chile and cherries. Cool. Stir in herbs and chill.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.