Sweet Red Cherry Chutney is the perfect accompaniment for late summer dinners when it is still too hot to cook but you are craving a hint of fall flavors. Packed with herbs, citrus, spice and cherries, this savory topping is ideal for multitude of uses.
Chutney is a fruit-based preserve used alongside meats, cheeses, and curries. It is delicious served hot or cold. We love to add this sweet red cherry chutney as a condiment on a butter croissant with melted brie cheese & black forest ham. This recipe includes traditional and instant pot methods.
- 1 tbsp. of olive oil
- ½ red onion diced
- 1.5 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tbsp. fresh thyme
- ½ tsp. red pepper flakes (optional)
- 1 tbsp. fresh ginger root minced
- ¼ tbsp. salt
- ¼ c. raspberry balsamic vinegar
- 1/3 c. brown sugar
- Zest from one orange
- 1 orange, peeled and diced
- 12 oz. fresh sweet red cherries pitted and chopped
- 2 tbsp. cornstarch
- 2 tbsp. water
Additional ingredients for Black Forest Ham & Brie Croissants:
- 4 large croissants, cut in half
- 8 sliced of black forest ham
- 6 oz of brie cheese cut into slices
- ½ c. sweet red cherry chutney
Add olive oil and onion to the bottom of your instant pot. Select the sauté function and cook for a few minutes until the onions are wilted. Add in your spices (cinnamon, nutmeg, thyme, red pepper flakes, ginger root, and salt) stirring until fragrant. Pour in the balsamic vinegar and deglaze scraping up all the browned bits at the bottom. Add in the brown sugar, zest, orange chunks and cherries pieces. Turn off the sauté function and switch to manual mode. Place the lid on the unit, seal and cook on high pressure for 4 minutes. When the unit is finished, quick release, add in the cornstarch and water mixture and allow to cool slightly before transferring the chutney to a serving container.
Add olive oil and onion to a heavy bottomed sauté pan. Cook on medium for a few minutes until the onions are wilted. Add in your spices (cinnamon, nutmeg, thyme, red pepper flakes, ginger root, and salt) stirring until fragrant. Pour in the balsamic vinegar and deglaze scraping up all the browned bits at the bottom. Add in the brown sugar, zest, orange chunks and cherries pieces. Turn the heat down to low, place a lid on top and allow to simmer stirring frequently for 30-45 minutes. If your chutney is losing too much liquid, you can add in a bit of water. Since we are cooking this low and slow, the cornstarch and water mixture is not necessary. When the chutney is rich and thick, remove from heat and allow it to cool slightly before transferring it to a serving container.
Black Forest Ham & Brie Sandwiches:
Halve the croissants and place them on a baking sheet. Top the sliced bottom croissants with brie and broil until just melted. Place two slices of black forest ham and two tablespoons of chutney on top of the melted brie cheese, top with the other half of the croissant and enjoy!
Store leftover chutney in the refrigerator for up to one month.
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard