Arctic Berry Chutney

Recipe Ingredients

1/2 tablespoon	7.5ml	Sherry vinegar
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Grated ginger
1		Cinnamon stick
1		Star anise
		Zest of 1 lime
1		Shallot - chopped
2		Garlic cloves - chopped
2 teaspoons	10ml	Canola oil
2 tablespoons	30ml	Lingonberries
1 tablespoon	15ml	Black currants
2 tablespoons	30ml	Dried cranberries
2 tablespoons	30ml	Blueberries
1 tablespoon	15ml	Diced dried apricots
1/2 cup	118ml	Orange juice
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.

Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes. Add dry ingredients to pan and allow to caramelize.

Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes. Add orange juice and simmer for 15 to 20 minutes, stirring occasionally. Remove pan from the heat and stir in mustard.

Chutney can be stored in a sealed container in the refrigerator for up to two weeks.

Source:
CHEF DU JOUR - (Show # DJ-9367) - from the TV FOOD NETWORK

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