Thursday, July 2, 2009

Tart & Sweet: Cherry Chutney



File this under: OH MY GOD GOOD!

I had a lot of leftover roast pork this week and was planning on making sandwiches with the leftovers (as well as fried rice w/ pineapple).

I am a chutney lover.
Spicy, savory and a bit sweet. Very exotic.

Since there is no jar sterlizing involved in making chutney (which scares me), I decided to make some for myself.

Cherries are a nice match for pork and are in abundance at the farmers' markets this week, so how about a cherry chutney?



This is my own recipe, and I am quite proud of it!
Next time, I might increase the amount of cherries used, otherwise, this came out perfectly.
A little tartness, a little sweetness and a lot of spice!



Stacey's Cherry Chutney:

1 lb. dark, sweet cherries, pitted
3/4 cup cider vinegar
1/4 cup of orange juice (I use the extra pulp variety)
1/2 white onion, chopped
1/4 cup of golden raisins
1.5 tbsp of grated fresh ginger (this gives the heat)

1/2 cup of sugar
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp cinnamon
3/4 tsp mustard seeds
1/4 tsp ground black pepper

Mix all of your ingredients in a heavy bottomed saucepan and bring to a boil.
Turn the heat down to a simmer and simmer the mixture for about 45 minutes, uncovered, until it starts to thicken.



Spoon the hot mixture into a bowl and let cool before putting in the fridge.
Stays good for 2 weeks, if it lasts that long!



Enjoy w/ cheese or on roast pork sandwiches!

15 comments:

Ciao Chow Linda said...

I can see why you're proud of it - it is so original and looks delicious. I could also see this with a roast duck breast. great job.

kat said...

Oh yummy! I love chutney on a sandwich. We plan on canning some this year so I have to bookmark this one

T.W. Barritt at Culinary Types said...

Fantastic - I may pick up some cherries tonight, just for this! (I'm a little afraid of the sterilizing, too, but at least there are some short term preserving options!)

Proud Italian Cook said...

That does look amazing! You're such a wiz in the kitchen, but did you take the pit out of all those cherries? I might try this with the dried ones, what do you think? I know, I know what you're gonna say!

Bob said...

Looks fantastic. I've been wanting to make chutney for a while but haven't managed to get to it.

Jackie @PhamFatale.com said...

What a beautiful chutney. I bet that's be delicious with a slice of roasted turkey for Thanksgiving. I don't knoe why it reminded me of this holiday. This recipe is a keeper

5 Star Foodie said...

Wow, this cherry chutney sounds amazing! I would love to try it and I've got lots of cherries right now.

LaDue & Crew said...

You know, I have never tried chutney! Where have I been..? Looks yummy!

SarahB said...

i have dried cherries in my fridge. What WOULD you say to Proud Italian cook?? I would use the dried ones and omit the sugar. It might work!

John and Lisa Howard-Fusco said...

Oh, I do love a good chutney. 've made apple chutney myself in the past, and cherry sonds like an excellent choice as well. - John

Bluebird NY said...

My mother-in-law made this chutney with cherries she picked right off the trees! She used more cherries (about 1/2 lb) and more mustard seeds (by mistake) and it turned out really well. Very tasty - we ate some right out of the pan! And what a nice condiment for a roasted turkey sandwich...another winner!

Deborah said...

I tried your recipe and IT IS DELICIOUS!!!! My family ate it with a pork roast and loved it. I am vegetarian, so I had mine with a baked brie. Oh, how I loved this dish!! Thank you for this!

Steve said...

Stacey - I'm always looking for a new chutney to use on sandwiches or with grilled meats. This one looks fantastic, and will be an excellent use of the bing cherries I have in the fridge. Thanks for sharing the recipe!

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tom | tall clover farm said...

Stacey, my first visit and I can say wholeheartedly, not my last. I'm a huge fan of Chutney; it's basically my form of ketchup. My cherry trees are about a month out from being ripe (thank you 60-degree days), but I will be armed and ready with this recipe and one big ole preserving pan poised on the back burner ready to rumble. Thanks! -TC