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.
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