The other day, I was flipping through the USA Cookbook from author Sheila Lukins, when the Bing Cherry Chutney caught my eye. As most of the times, I ended up adapting the recipe so much, that it had nothing to do with the original at all. Sorry Sheila.
For this recipe, I used dark-red sweetheart cherries. They were easy to pit and worked great in this Chutney.
When freshly made and still warm, I found out something interesting: This Cherry Chutney tastes great over creamy, plain yoghurt. What I noticed later was that I ate half a cup this way, which was half of the amount I cooked. So maybe you should not follow my lead and consume it that way if you wanna keep it longer than a minute. Because keep in mind, this Chutney also tastes fantastic as an accompaniment to Indian food, pork or turkey.
Oh, and speaking of Chutney-eating habbits: Last week I ended up using it as sauce in my Portobello Burger, just yummy.
Yield: 1 cup (240 ml)
This Chutney tastes great as an accompaniment to nearly every Indian dish as well as to pork or turkey (BBQ). When freshly made and still warm, try over creamy plain yoghurt (my personal favorite).
18 oz sweet cherries such as bing or sweetheart (500 g or 455 g pitted)
1 small red onion (2.3 oz / 65 g) or ½ cup diced in ¼ inch