Grilled Pork Tenderloin w/ Cherry Chutney

File under: Daring Monday Nights.

I love condiments; ketchup, any type of mustard, mayo (has to be full fat Hellman's, there is no substitute), and chutney.

Chutney is an Indian and British thing, sort of like a spicy relish. It is very new to me, I have only discovered it in the last few years. Stonewall Farms makes some very decent chutneys in the jar, but I find them to be a bit too sweet for my tastes & also pricey for a tiny jar. The more common, Major Grey's chutney from the UK is kind of lame, it's like a thin, mango jelly with high fructose corn syrup being the second and third ingredient. (I hope I am not offending any Brits, I know it's a staple over there).
I have been making my own chutneys lately. Some savory, some sweet, w/ raisins, fruits and vinegars, they go beautifully on sandwiches, on cheese plates, as well as with grilled meats and pork.

I found this recipe from a great blogger named Susan, her blog is Food Blogga. I made this fresh cherry chutney with a grilled pork tenderloin and it came out AMAZING!!!!!
It was a pain in the ass to pit all those cherries, and they stained my cutting board and counters a bright red color, but it was worth it in the end!!!

Here is her recipe for Savory Rhubarb & Cherry Chutney.
I omitted the rhubarb from the recipe because I didn't have any (who keeps rhubarb in the house? if you do, let me know, I want to meet you), and I really didn't miss it.
This was truly excellent.

Food Blogga's Chutney Recipe:

1 teaspoon canola oil
2 green onions, thinly sliced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1/2 cup rhubarb, cut into 1/2 inch pieces
1 serrano chili, minced, with some seeds
1 cup fresh cherries, pitted and coarsely chopped
3 tablespoons cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup orange juice
1 teaspoon orange zest
1 1/2 tablespoons fresh ginger, minced
1/2 teaspoon mustard seeds
1/2 teaspoon hot curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

To make the chutney, heat canola oil in a medium pot over medium-high heat. Saute green onions, red peppers, and rhubarb for 3 minutes, or until slightly softened. Add chili and cherries, cooking for an additional 2-3 minutes. Add the remaining ingredients (vinegar through cinnamon), and bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 30-35 minutes. Allow to cool before serving. Season with salt, to taste. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

We had a nice bottle of Chilean Cabernet Riserva red wine to go with the meal, and what a great pairing with the cherries, courtesy of our neighbor.


Anonymous said…
do you have one of those fancy cherry pitters? i just discovered them and they are AMAZING and make pitting cherries dreamily easy :)
Stacey Snacks said…
Yes, I have a pitter from Williams Sonoma, purchased 20 yrs ago.
I use it for olives, cherries and small dates! It makes life much easier!
kat said…
I love a good chutney. I often just use it as a condiment on a turkey sandwich.
Michele said…
Hi Stacey! I just came across your blog last week and I'm loving it! Those flowers are beautiful by the way! I live in Morris Plains (almost 2 years now) and work in Short Hills so it's cool to read about places I've been to or heard of.
I'm so happy that you loved the chutney, Stacey! I'm not so happy that the cherries stained your counter tops though. :(

Thank you so much for the kind words. It's always a pleasure to see my recipes working for other people.