Recipe courtesy of Gourmet Magazine
Episode: Quick Pickling
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.

Note: Chutney can be made 1 week ahead and chilled, covered.

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