This Quick Cherry Chutney is a lovely condiment to have handy. It pairs wonderfully well with all kinds of white cheeses, but it is also nice to spoon over a fillet of roasted salmon. Here, the amount of cherries used were kept low to make the recipe nice, simple and fast. But you can double or triple the ingredients as you like.
Quick Cherry Chutney recipe
The cherries that you use, should be fresh and have a firm flesh. Avoid using the bruised ones.
The main ingredients are cherries, onion, sugar and vinegar. The remaining ingredients are for adding aroma and are not essential for the recipe. You may omit some of them should you like, or play around with other ingredients to build flavour.
Yields 1 cup of chutney
- 500 gr / 18 ounces cherries, pitted
- 75 gr / 2.6 ounces raw cane demerara sugar, or sugar of choice
- 85 ml / 3 fl. oz. vinegar of choice ( white, red or apple cider. You can also use balsamic vinegar, although it will change the flavour profile of the recipe )
- 1/2 tsp. plain mustard, like Dijon mustard
- 3 cm / 1.5 in. orange peel
- 3 cm / 1.5 in. lemon peel
Halve the cherries and cut each half in quarters.
Put all the above ingredients in a small saucepan and bring to a boil over medium to high heat. When it starts to boil, remove the cinnamon stick, reduce the heat to medium and cook for 10-12 minutes, or until the juices thicken. Stir often with a silicone spatula, especially towards the end of cooking, when most of the water has evaporated.
It is ready when, as you slowly scrape the bottom of the pan with the spatula, the juices sizzle and a nice, neat path is left, before the juices flow back again.
Transfer to a clean bowl and remove the orange and lemon peel todiscard them.
You may enjoy it as soon as it is made; store any leftovers in the fridge, in a sealable container, for up to 10 days.
Or you can leave it for a few weeks to ferment and develop a mature taste. In this case, keep in a sterilised, sealable vase for up to 8 weeks at room temperature, before opening.