Spicy Cherry Chutney is a sweet and tangy condiment with a little kick.
Some people might face the dilemma of having too many cherries at once and not being able to eat them all before they go bad. I would like to know these people so I can take a few
dozen pounds off their hands. I love fresh summer cherries.
But this Spicy Cherry Chutney is delicious too, and it is a great way to preserve all of those beautiful red beauties to enjoy the rest of the year as well.
This pairs beautifully with any kind of pork or it can be used as a spread on sandwiches, crostini or crackers, or along side your favorite curry (here's an easy 30 minute recipe). Serve it along side a cheese tray or spread it on a block of cream cheese with crackers for a quick appetizer.
Other Summer Fruit Chutney Recipes
Indian Plum Chutney
Sweet Hot Tomato Tabasco Chutney
Spicy Cherry Chutney
- 2 cups fresh Bing cherries (pitted and halved)
- ½ medium lemon
- ½ medium red onion (finely chopped)
- 2 tablespoons minced shallot
- 1 tablespoon olive oil
- 2 inch piece fresh ginger (peeled and minced)
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon red cayenne pepper
- ½ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- Zest and juice the lemon half.
- In a wide-bottom saucepan, combine all ingredients except lemon zest.
- Bring to a boil over medium-high heat. Immediately reduce heat to medium-low and cover. Simmer for about 25-30 minutes.
- Remove cover from pan, and continue cooking until the mixture becomes thick and chunky.
- Remove from heat and stir in lemon zest.
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Thank you for hosting! This is what I featured the week of 6-27 to 7-3 on my blog. On Tuesday was Butterbeer Cupcakes. Wednesday saw Strawberry Rhubarb Cupcakes. Thursday was Banana Bread Cheesecake. And winding up this Week was my post, A Baker’s Tale. Enjoy!