This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches. Great for when you have an over-abundance of sorrel in your garden. :)

Ingredients

tablespoons brown sugar↗2 tablespoons
tablespoon freshly grated ginger1 tablespoon
tablespoons apple cider vinegar↗2 tablespoons
teaspoon balsamic vinegar↗1⁄4 teaspoon
tablespoons cranberry juice↗3 tablespoons
tablespoons red wine↗2 tablespoons
drops Tabasco sauce↗3 drops
pinch salt↗1 pinch
pinch chili powder↗1 pinch
pinch dried ancho chile powder↗1 pinch
pinch thyme↗1 pinch
cooking apple, peeled and minced↗1
cup minced red onion1⁄4 cup
ounces fresh sorrel, minced or chopped (your preference)↗4 ounces

Step-by-step instructions

1
Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
2
Add the apple, onion, and fresh sorrel and mix well.
3
Cover and cook for an additional five minutes.
4
Removed from heat and chill in refrigerator for at least 3 hours before serving.
5
This chutney can be stored in the refrigerator for 1-2 months.
6
Note: a clove of garlic would be tasty added to this, as well.

Source: food.com

Original recipe ↗

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