This mess is ours
Meg van der Kruik
This Cherry Ginger Chutney is one of my favorite ways to infuse the flavor of cherries into savory dinners from the grill and epic cheese boards!
Prep Time: 15 Min
– Stemilt dark-sweet cherries, - dried Bing cherries, chopped – dried hibiscus flowers, chopped – fresh ginger, peeled and minced – cumin seeds – fresh lime juice – brown sugar – crushed red pepper flakes – Salt to taste
Freeze Time: 20 mins
Ingredients
What exactly is chutney? If you were to set out on a journey to trace chutney back to its roots you would find yourself feasting on fresh relishes made with exotic fruit and spices in India.
One of our favorite ways to serve it is over lean roasted meats like chicken or the pork tenderloin. But, it is great on cheese boards, it makes for an excellent ketchup substitute, and it really shines when its added to a grilled cheese sandwich.
The main differences are that chutney contains fruit and has larger pieces in it. Fruits like cherries and strawberries are normally left whole. Relish uses only vegetables and has smaller pieces.
If it is jar sealed, it should last up to 2 months after the seal is broken. If it's not sealed, it should last about a week if properly stored in an air tight container.