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!