AS AN ATTEMPT TO FIND MY LOST MOJO and break out of my case of the vapors, I bought a cheerful bag of fresh, ripe, juicy cherries. Due to some recent events in our life, my dear husband was feeling the same way. He came home with a bag of beautiful, velvety South Carolina peaches.
We tackled a dreaded but much needed task, together, over the weekend. Having that behind us and looking forward to gorgeous summer fruit seems to be working its magic.
The first thing I made was a spicy, bracing cherry chutney. Chutney is a condiment or sauce of East Indian origin made with sweet, sour, and spicy ingredients. Think of using chutney in place of cranberry sauce, raisin sauce, even jam or preserves. Top crackers with cream cheese and a dollop of chutney for a fulfilling snack. I especially love chutney with pungent cheese.
Next up, I will show one of the uses I made of this chutney, but meanwhile, on to the recipe. This is a small and easily manageable batch of chutney.
Fresh Cherry Chutney
1 cup fresh cherries, washed, pitted, and halved
1/2 cup apple cider vinegar
1/2/ cup chopped red onion
3 Tbsp. brown sugar
1/4 cup golden raisins
2 Tbsp. chopped candied ginger
1 tsp. black mustard seeds
2-inch piece of cinnamon
3 whole cardamom
freshly grated nutmeg
1/4 tsp. sea salt
Combine all ingredients in a medium saucepan. Heat over medium until boiling. Cover, turn heat to low and simmer gently 30 minutes. Remove lid and continue to cook until the sauce is thickened, just a few minutes more. Remove from heat. Remove the cinnamon stick and cardamom pods.
Use right away or spoon into a jar to refrigerate.