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.