Cherry Chutney
A sweet & sour condiment made from fresh cherries, cherry chutney is perfect on grilled meat.
Servings: 1 .5 cups
Calories: 43kcal
Ingredients
- 1 1/2 lb. fresh cherries pitted and roughly chopped, about 3 cups // 680g
- 3/4 cup diced red onion 1 small // 180ml
- 1/3 cup dried currants or raisins // 80ml
- 2 cloves garlic minced
- 2 tsp. fresh grated ginger
- 1/2 cup red wine vinegar // 120ml
- 1 TB. whole grain mustard
- 2 TB. light brown sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 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, 6 - 7 minutes, then add red wine vinegar and cook a few minutes more.
- Add in cherries, currants, ginger, brown sugar, mustard, salt and pepper.
- Simmer for 30 minutes, stirring occasionally, until cooked down and thickened. *see note
- Cool completely then pack in an airtight container and refrigerate for up to 2 weeks.
Video
Notes
Cook time may vary depending on your cherries - if they do not have a lot of juice, you may not need the full 30 minutes. If they are very juicy and let out a lot of liquid, you may need a bit longer than 30 minutes.
Pair this delicious chutney with grilled steak, a cheese board, a charcuterie board, or on crostini with a bit of goat cheese for an easy appetizer.
This cherry chutney is also terrific on a sandwich instead of traditional sandwich condiments.
Store leftover chutney in an airtight container in the fridge for up to 2 weeks.
To make this chutney with frozen cherries, be sure to thaw and drain well before using. Frozen fruit can be watery and this will extend the cooking time.
For a bit of heat in this chutney, add half of a finely diced jalapeño.
Nutrition
Serving: 1/2 ounce | Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 87mg | Fiber: 1g | Sugar: 7g