Sweet cherries, roasted with fresh thyme, onion, balsamic, grainy mustard & a little brown sugar, are transformed into a thick, crimson chutney you can serve with cheese, ham, wild meats, turkey & grilled steaks. Roasted balsamic cherry chutney really is the perfect summer condiment.
If you have a cherry pitter, that would be very handy & I’m a little jealous right now. I don’t, instead I gently squashed the cherries using the blade of a knife. This created a crimson mess but well worth it, so solider on…
Frozen cherries that are already pitted would also work for this recipe (mainly for the convenience factor) but with cherries everywhere right now & being reasonably priced, I opted for fresh. If you have loads of cherries, pit them & freeze them to use in savory dishes or to throw into a smoothie or a crumble. Cherries are loaded with antioxidants & fiber. They contain more beta-carotenes than blueberries making them good for your eyes & skin. If you’ve never thrown a handful of cherries into a salad you’ll have to try this cherry, goat cheese & pecan salad. Eat them when you can, while you can because soon they’ll be gone.
I love cherries. And with their short season they’ve always seemed a bit special, something to get excited about. Or is that just me? Growing up in Australia seeing cherries in the store meant no school, days at the beach & Christmas. I always associate them with some nostalgia.
Because they were considered somewhat of a luxury in my childhood home, god-forbid anyone cook them. They’re so perfect to cook though, especially in a chutney where their flavor is intensified. It’s this concentration of flavor as they roast, especially with the balsamic vinegar, that makes this chutney so perfect to serve with wild meats such as deer, elk or wild boar, duck or pheasant. I love them on a cheese plate too. Or, if truth be told, I will stand with the fridge door open eating the chutney straight from the jar. What can I say? Until next time,
a pinterest image to share
- 4 cups pitted dark fresh cherries
- 1/2 cup diced red onion
- 1/3 cup balsamic vinegar
- 2 tablespoon grainy mustard
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 4 thyme springs
- 1/3 cup packed brown sugar
- 2 tablespoons butter
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cherries, onion, vinegar, mustard, salt, pepper & thyme on the prepared baking sheet. Roast for 20 minutes.
- Add brown sugar & butter; stir until sugar is dissolved; return to oven. Cook a further 20 minutes, or until cherries are very soft & mixture has thickened. The chutney will cook further on cooking. Makes about 1 cup.