What is chutney? Good question!
You see it on your plate in restaurants all the time, but the name is weird....chutney. Actually, I think that the name throws people off from it, but it's a fun way to flavor a dish. Basically, it's a fancy condiment that is used to enhance the flavor of meat or cheese dishes. Instead of marinating the meat, the chutney is used as a topping. Plus, did I mention that it's delicious?
Cherry Chutney
Recipe found online, but I don't remember where. Though, it's definitely not mine.
3 cups pitted and
stemmed sweet cherries(about 1 1/2 pounds)
1 1/2 cups cider vinegar
3/4 cup golden raisins
3 tablespoon minced
candied ginger
1 tablespoon mustard
seeds
one 4-inch cinnamon stick (so that the chutney didn't darken.)
1/2 teaspoon salt
1/4 teaspoon each ground
allspice, ground cloves, ground nutmeg
- Combine all ingredients in a large, heavy-bottomed saucepan.
- Bring to a boil, reduce heat and simmer, covered,
one hour.
- Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
- I processed this recipe for 15 minutes in a boiling water bath in half pint jars. OR Remove from heat and let cool at
room temperature. Keep refrigerated until ready to use.
*Good with grilled chicken breasts or
roasted/grilled pork.
Makes about 3 cups or 5-6 half-pints of chutney.
This is a fun switch on preserving fruit for the winter, and even better because it's really tasty.
One of my dear friends loves to use this in her baked brie. Delicious!
This is a fun switch on preserving fruit for the winter, and even better because it's really tasty.
One of my dear friends loves to use this in her baked brie. Delicious!
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