Cherry Chutney


2 cups rainier or bing cherries, pitted and halved
1 tablespoon lemon juice
½ yellow onion, finely chopped
1 tablespoon grapeseed oil
2 cloves garlic, minced
1-1/2” piece of ginger, peeled and finely chopped
3 whole cloves
¼ teaspoon ground cardamom
¼ teaspoon ground cayenne pepper (optional)
½ teaspoon ground coriander
1 cinnamon stick
¼ teaspoon black peppercorns
2 tablespoons water
¼ cup apple cider vinegar
1-2 tablespoons honey (depending on desired sweetness)
½ teaspoon salt
1 tablespoon lemon zest


Remove stems from cherries. Halve and pit them, place them in a bowl and toss them in 1 tablespoon of lemon juice. Allow cherries to macerate while sautéing the onion.
Heat oil to medium. Sauté onion 5 minutes. Add garlic and ginger, sauté 5 minutes. Add the cloves, cardamom, cayenne, coriander, cinnamon stick, peppercorns and stir. Sauté 2 minutes. Add two tablespoons of water, vinegar, cherries, honey and salt. Bring to a boil, cook 2 minutes then reduce heat to medium-low and cover. Allow mixture to simmer 30-35 minutes, stirring occasionally. Mixture should be goopy and thick. If it is still watery, increase the heat, uncover and burn off the liquid until very thick. Add the lemon zest, stir into the mixture and cook an additional 5 minutes.
Allow chutney to cool. Remove cinnamon stick, cloves and peppercorns. Serve with your favorite Indian-style food!


A classic Indian sauce made with rainier cherries. Use it to spread on flatbread (or naan), eat with crackers or pair with your favorite meat dishes. The perfect combo of sweet, spicy, and sour.



2 servings


Monday, July 2, 2012 - 6:14am


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