Cherry chutney is a great side to grilled meats. It’s not that common, but it’s a great side, and you make it in 30 minutes.
- 25 oz pitted cherries
- 7 tbsp balsamic vinegar
- 7 tbsp sugar
- 1 tsp ancho chili powder
- 0.5 tsp salt
- If you bought cherries with pits, start by pitting them. An easy way to do that is to take a sharp knife and cut a cross at the pointy end of the cherry. Then use a hair pin and push the pit through the cherry by pushing the two ends of the hair pin through the back of the cherry (where the little stem attaches to the cherry).
- Now add all ingredients in a large pan and let it simmer, without a lid, for 30 minutes. Allow for it to cool down, and store in glass jars in the fridge.
- If the chutney is a bit watery you can strain off a little juice. It depends on the cherries, some release a lot of water, yet others not so much. And again, if the chutney is too thick, just ad a little water.