Cherry Chutney

I really love cherries, but there are only so many cherries that one person can eat!  So I wanted to save a little bit more summer and enjoy the beauty that is the Oregon Cherry. But I didn't just want to make jam.  Yes, people love my jam, but there are only so many sweet things that people want to eat! That is where this lovely chutney recipe comes into play. 

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

1 cup chopped onions

3/4 cup granulated sugar

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

1. Combine all ingredients in a large, heavy-bottomed saucepan.
2. Bring to a boil, reduce heat and simmer, covered, one hour.
3. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
4. 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!