Cherry Chutney

I am having a love affair with cherries. We are right in the middle of cherry season and they are particularly delicious this year. We have been eating a lot of them and in many different ways.

Did you know that Washington state is the largest producer of cherries in the U.S. with a whopping 24,000 tons per year. Washington is followed by California with 80,000 tons and Oregon with 51,000 tons. That sounds like a lot, but Canada produces 33 to 40 million tons of cherries per year. The cherries I used came from Canada

This Cherry Chutney was inspired by a dish I made a couple of weeks ago, but can’t find my notes while putting it together so will just have to make it again. As I was creating the chunky cherry sauce I thought a chutney would be the perfect way to use these sweet cherries.

I’m happy to make this dish again as it was really yummy! It was made with venison/pork/cherry sausages, garlic, scallions, lots of cherries, bay leaves and more. Rich, delicious satisfying elevated comfort food.

Cherries are also very good for you. High in vitamins, minerals, antioxidants, with a little bit of protein and fiber making it a healthy snack or addition to whatever you are making…cherry pie? Maybe, not so much.

If you go online there are a million and one recipes for Cherry Chutney, but this is what I came up with.

But, first what is a chutney…

Chutney originated in India, dating back to ancient times around 500 BC. The word chutney comes from the Hindi word chatni, which means to lick or to taste, implying that the food is so good you lick your fingers or the spoon.

It is a relish-type condiment, both savory and sweet, generally made with a little spice. It is made from fruits or vegetables and always contains an acid, like vinegar, some kind of sugar and aromatic spices. Chutneys can either be chunky or smooth, but in my book chunky is the way to go, as smooth reminds me more of a sauce than a relish.

On to the recipe…

Start by pitting the cherries. You can pit the cherries by hand, but using the pitter makes it much easier and less messy.

The cherry pitter does not have a single named inventor. Many cherry pickers evolved and were patented by multiple inventors during the 19th and early 20th centuries.

Once the cherries are pitted, roughly chop them. This helps them break down as they cook and ensures that every pit has been successfully removed. You don’t want anyone biting into a cherry pit. Next, assemble all ingredients.

Dice the shallots and garlic. You could use any type of onion, but I am partial to shallots for their slightly sweeter flavor than regular onion and they also have a hint of garlic.

Heat 1 Tbsp. olive oil in a saucepan over medium heat. Saute the onions, garlic and grated ginger root with 1/4 tsp. of salt for about 5 minutes. Stir frequently so they don’t brown, just get slightly softened.

Add all other ingredients: 1/3 cup maple syrup, 1/4 cup sherry vinegar, 1/4 tsp. cinnamon, 1/4 tsp. smoked paprika, pinch (1/8 tsp.) of cayenne, 3 sprigs of fresh thyme. Salt and pepper.

My favorite sherry vinegar is Gran Capirete. It is a Spanish sherry vinegar produced by Bodegas Jose Paez Lobato, a family-owned business for over 60 years.

Is is exclusively made from the single-variety Palomino grape. It is aged for 20 to 50 years creating a dense mahogany color and complex notes of dried fruit and oak. It’s a little pricy, but well worth it.

Once all ingredients are in the saucepan bring to a boil stirring constantly. Reduce heat to simmer and stirring occasionally, cook down for 30 to 40 minutes.

Warning: Do not step away from the saucepan when the chutney is just about reduced. I did that yesterday with about 5 minutes to go. Came into my office, got distracted, started smelling something burning only to come into the kitchen filled with smoke and a completely charred chutney. Had to start over!

As  you stir, break up the cherries with a rubber spatula. Once much of the liquid has reduced, remove the thyme sprigs and add 1 Tbsp. of butter.

The butter makes the chutney glisten and pulls all the flavors together. Remove from the heat. The chutney will thicken up a little more as it cools. Once cooled store in an airtight container in the fridge or use right away. Chutney stores remarkably well for up to 3 to 4 months in the fridge.

We have served it with a number of different things…

Venison/Pork/Cherry sausage wrapped in puff pastry and topped with cherry chutney.

Poached salmon topped with fresh thyme, lemon verbena and a dollop of cherry chutney.

I think it would be great on chicken and tomorrow night I am making duck breast and will serve with Cherry Chutney

It is also good simply served with cheese and crackers. The cherry chutney adds a nice touch to this very sharp Sartori Farmhouse Cheddar. My Dad made this heart-shaped cutting board when I was still in high school.

Cherry Chutney really is good on just about anything.

I hope you try making it and enjoy as much as we do. 

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Cherry Chutney

Both savory and sweet, this chutney is good on just about anything.

Ingredients

• 1 cup Sweet cherries, pitted and chopped
• 1 Tbsp. Olive oil
• 3 Tbsp. Shallot, diced
• 1 Tbsp. Garlic, diced
• 2 tsp. Ginger root, grated
• 3 sprigs Fresh thyme, more for garnishing serving bowl
• 1/3 cup Maple syrup
• 1/4 cup Sherry vinegar
• 1/4` tsp. Salt
• 1/4 tsp. Cinnamon
• 1/4 tsp. Smoked paprika
• 1/8 tsp. Cayenne pepper, more to taste if you like spice
• 1 Tbsp. Butter, for finishing the sauce
• Salt and pepper to taste

Instructions

• Pit and chop 1 cup of cherries. Set aside.
• Dice 3 tablespoons shallot and 1 tablespoon of garlic.
• Add 1 Tbsp. of olive oil to a heavy bottomed saucepan. Heat to medium and add the scallions and garlic. Grate the ginger directly into the saucepan by placing the microplane right over the pot. Grate 2 fat tsp.
• Cook, stirring frequently for about 5 minutes until shallot and garlic are translucent, but not browned.
• Add thyme, spices, maple syrup, vinegar and cherries. Bring to a boil.
• Reduce heat and continue cooking on a simmer for another 30 to 40 minutes until much of the liquid is reduced. Stir occasionally.
• Remove thyme. Taste and adjust for seasoning if needed. Once desired thickness, add 1 Tbsp. butter and stir to incorporate.
• Remove from the heat and cool to room temperature. Store in an airtight glass container in the fridge for up to a month.