Cherry chutney

Not everything made with cherries has to be sweet. And let’s be honest: you can only eat so much cherry pie. If you have a bumper crop of cherries and your sweet tooth is satisfied, consider making Cherry Chutney. The sweet/tart, light/dark rich flavor of this chutney makes for a rich, complex condiment that stands apart from your usual sauces or side dishes.

Cherry Chutney tastes amazing on roast chicken or pork dishes. You could use it as a roasting glaze, or top off your dish with a little chutney just before serving. Make sure you have a dish of this chutney on hand at the table; I’ve seen guests eat it on its own as a sweet and savory side dish.

If you’re planning a get-together with appetizers, you could add a dish of Cherry Chutney to your cheese board. The complex flavors pair especially well with cheeses like brie and Havarti. Lay out an assortment of gourmet crackers, Indian naan, or medallions cut from a freshly baked baguette, and you have a winning combination of flavors and textures that will keep your guests satisfied!

If you have the luxury of time, make this Cherry Chutney a few days before you plan to serve it; that will give the flavors an opportunity to meld. I think you’ll enjoy the contrast of sweet cherries and tangy Granny Smith apples; the blend of cider vinegar and rice vinegar; and the sweet and spicy combination of sugar, ginger, nutmeg, and Chinese five-spice seasoning. With each spoonful of Cherry Chutney, you’ll discover a new layer of flavor to enjoy.

Cherry Chutney

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Cherry Chutney is a savory chutney that helps you use up your cherry harvest when you just can’t eat any more pie. This tastes amazing with chicken or pork. Can your homemade chutney and you’ll have summery flavors on your table in the middle of the coldest winter!

• Author: Bill Dugan
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6 hours
• Yield: Serves 12 1x
• Category: Sides & Sauces

Ingredients

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• 1 pound cherries, pitted
• 1 cup cider vinegar
• 1/2 cup rice vinegar
• 1 large onion, chopped
• 1 Granny Smith apple – peeled, cored, and chopped
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 tablespoons minced fresh ginger
• 2 tablespoons Chinese five-spice powder
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg

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Instructions

1. Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot.
2. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid and continue simmering until the desired consistency has been reached. Chill before serving.

Have you tried this recipe? It’s so easy and makes a wonderful savory side for many meat dishes—please tell us how it turned out for you.