Instructions: With vegetable peeler, remove 2 (2-inch) strips orange zest and cut into fine julienne strips. Reserve orange for another use.

In heavy saucepan, stir together orange zest, cherries, onions, bell peppers, brown sugar, vinegar, ginger, red pepper flakes, cardamom, mint, allspice and salt. Bring to boil. Simmer, stirring occasionally (stir more frequently toward end of cooking), until thickened and syrupy, about 50 minutes.

Cool chutney. When covered and refrigerated, chutney will keep 3 weeks.

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.