- 1 navel orange
- 3 cups fresh or frozen pitted tart cherries (about 2 pints fresh, picked over)
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/3 cup packed brown sugar
- 1/4 cup balsamic vinegar
- 2 teaspoons minced peeled fresh gingerroot
- 1/4 teaspoon dried hot red pepper flakes
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon dried mint, crumbled
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.