Spicy Cherry Chutney Recipe
It’s July! And July means cherries! I have to say that I have struggled in the past to figure out what to do to preserve and use cherries in different ways rather than the usual cherry pie and just eating them fresh.
This tasty concoction comes together quickly and can be used in so many ways. It pairs beautifully with any kind of pork or it can be used as a spread on sandwiches, crostini or crackers. It is also delicious when paired with cream cheese or a sharp cheddar. Another idea is to add some to mini-phyllo cups with a chunk of Brie cheese and then warm the cups in the oven until heated through.
For best results, make this recipe in a wide-bottomed saucepan, as this will have a greater surface area than a narrow one. This allows the liquid to burn off more efficiently, which means your chutney can reach the desired consistency before the fruit breaks down completely.
Ingredients:
- 2 cups fresh Bing cherries, pitted and halved
- 2 T. fresh lemon juice
- ½ medium red onion, finely chopped
- 2 T. minced shallot
- 1 T. olive oil
- 2” fresh ginger, peeled and minced
- 1 t. ground nutmeg
- 1 t. cinnamon
- 1 t. ground cloves
- 1 t. allspice
- ½ t. red cayenne pepper
- ½ cup apple cider vinegar
- 1 T. honey
- 1 t. salt
- 1 T. lemon zest
Directions:
Add all ingredients except the lemon zest to a wide-bottom saucepan and bring to a boil over medium-high heat. Once it starts to boil, reduce heat to medium-low and cover. Simmer for about 25-30 minutes. Remove cover, but leave on medium-low heat until the mixture becomes thick and chunky.
If you have a lot of excess liquid at this point, increase heat back to a boil, then simmer again until the right consistency is reached. Remove from heat and stir in lemon zest. Let cool slightly before serving, or store in the refrigerator in an airtight container for a week or so or freeze.
Related Posts: Canning Basics For the Homestead
- Chocolate Cherry Sauce Canning Recipe ~ Melissa K. Norris.com
- Storing the Harvest: Best Ways to Preserve Your Fruits and Veggies
- Harvest Recipes~Spiced Plum Sauce
- How to Dehydrate Apple Slices
- Super Easy Crockpot Apple Butter
I’m not sure what to think of this chutney. The 1/2 t of red pepper made this way too spicy! Is there anything I could do to it to make it less spicy hot??
I added a can of cherry pie filling, hoping that will take away some of the heat.
Please advise.
Mona
Magpiemona@aol.com
Hi Mona,
I’m sorry you found the chutney too spicy, I’m curious how it turned out after adding the cherry pie filling? You could try adding some sugar or a bit of honey to help cut the spicyness or when pairing it with foods, make sure to add it with some dairy if you can eat dairy. For instance top some crackers with a slice of brie cheese and a dollop of the cherry chutney or something like that.
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