DIRECTIONS

In a 1 1 /2-quart heavy saucepan, cook shallot, onion, and tasso in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes.

Cool to room temperature.

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

Yield: 2 cups