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Cherry Chutney

August 2, 2016

I’m on a serious cherry kick lately. I can’t get enough of them… We have gone through almost 10 pounds in the last month because they always seem to find their way into my cart. You know, just in case I need more. I’ve been putting them in everything from cakes to oatmeal and this week, I decided to go a savory route. If you are unfamiliar with chutney, let me give you a quick description. It’s like a relish, it has sweet and sour ingredients, usually coming from sugar or fruits and vinegar. It is a blend of sweet and savory. It’s a great condiment to use with grilled meats or vegetables and this chutney went splendidly with a grilled flank steak.

This chutney was paired with grilled meat, but it can also be a great addition to a cheese board or a charcuterie platter or even as a tasty spread on a hearty sandwich.

Cherry season is nearly over, so don’t wait too long to grab a couple of pounds. I’ll be making another big batch before the summer is over to put up on the shelves so I can enjoy them long after they disappear from the stores.

Let’s “Cherry” On with it!

Cherry Chutney

2016-07-06 13:56:42

Serves 8

A sweet & sour condiment made from fresh cherries, perfect on grilled meat.

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1 1/4 lb. fresh cherries, pitted and roughly chopped (approximately 3 cups)
1/2 small red onion, diced
1/3 cup dried currants
1 clove garlic, minced
1 1/2 tsp. grated ginger
1/2 cup red wine vinegar
1 TB whole grain mustard
2 TB light brown sugar
1 tsp kosher salt
1 TB canola oil

Instructions

In a medium pot, heat oil over medium low heat then add onions and garlic. Cook until softened, but not browned (5 minutes). Add red wine vinegar and cook a few minutes more.
Add in cherries, currants, ginger, brown sugar, mustard and salt.
Simmer for 30 minutes, stirring occasionally, until cooked down and thickened.
Cool completely then pack in an airtight container and refrigerate.

Notes

I served this with grilled flank steak, but it would be a great addition to a cheese or charcuterie board!

By Cheryl Bennett

Pook's Pantry https://www.pookspantry.com/

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