Some of you might remember Mo (Moselle) from C2C. A couple of us met her in Denver for a Chef Scholarship dinner a few years ago also. Anyway, a few years ago she posted a recipe for cherry chutney. I had some cherries left yesterday so finally tried this one and it is SO tasty!!
CHERRY CHUTNEY
Moselle, C2C
I made the cherry chutney with the advised changes and it is OUTRAGEOUS!!!!!
Here is what I did;
2 pounds cherries pitted (Billy, I feel your pain with all those cherries you just picked. I have a little $2 thing that pitted one cherry at a time )
1 cup really good red wine vinegar with a big splash of balsamic vinegar added
1 1/2 cups pure cane sugar
1 tsp Indian ground chili powder
½ tsp crushed red pepper
½ tsp ground black pepper
¼ tsp fresh grated ginger
One crushed garlic clove
Simmer everything for about an hour
Mo's notes:
The color is gorgeous.
The smell, and first taste is a bit reminiscent of the nose and tasting of a complex red wine; you smell the fruit and the acid. Then you sense a little bit of a "spice'. When you taste it, the flavors flow (there is a bit of heat that is nice) and one by one you can identify them.
My first thought was how good this would be with smoked turkey, or a roasted pork (with some of the crunchy stuff on the outside from the roast!) ….this is goooooood!!!
----
This really cooks down from the 2 lbs. (4 1/2-pint jars), so I think I'll get some more cherries just for this one!!
CHERRY CHUTNEY
Moselle, C2C
I made the cherry chutney with the advised changes and it is OUTRAGEOUS!!!!!
Here is what I did;
2 pounds cherries pitted (Billy, I feel your pain with all those cherries you just picked. I have a little $2 thing that pitted one cherry at a time )
1 cup really good red wine vinegar with a big splash of balsamic vinegar added
1 1/2 cups pure cane sugar
1 tsp Indian ground chili powder
½ tsp crushed red pepper
½ tsp ground black pepper
¼ tsp fresh grated ginger
One crushed garlic clove
Simmer everything for about an hour
Mo's notes:
The color is gorgeous.
The smell, and first taste is a bit reminiscent of the nose and tasting of a complex red wine; you smell the fruit and the acid. Then you sense a little bit of a "spice'. When you taste it, the flavors flow (there is a bit of heat that is nice) and one by one you can identify them.
My first thought was how good this would be with smoked turkey, or a roasted pork (with some of the crunchy stuff on the outside from the roast!) ….this is goooooood!!!
----
This really cooks down from the 2 lbs. (4 1/2-pint jars), so I think I'll get some more cherries just for this one!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
