spicy cherry chutney

I watched the woman put up her sign by the side of the road. "First Spring Cherries $1 Basket." I could see the red in her baskets from across the street. I pulled in and dropped $10 on her table. But really, it's too early for cherries. I jumped the gun on that deep desire for spring leading into summer fruit and got a bag of sour, pallid fruit for my trouble.

My kids happily ate the few cherries that were fully ripe, and I didn't know what to do with the rest. I didn't want to throw them away. So instead, I made this chutney.


Those cherries weren't good for eating, but they made a very fine chutney, which goes well with curry, dosa or naan, even dhal. This recipe will fill a pint jar, which can be kept in the refrigerator for about a month. If you leave an inch of headspace for expansion, it can be frozen for about six months.

Spicy Cherry Chutney
2 t. mustard seeds
1 t. cumin seeds
1/2 t. fennel seeds
1/4 t. red pepper flakes
1/4 t. peppercorns

1 onion, diced
3 T. fresh ginger, grated
2 garlic cloves, minced
4 c. fresh red cherries, pitted and chopped
1 1/2 c. apple cider vinegar
1/4 c. turbinado sugar
1 whole dry red chile

juice of 1 lemon

Combine the mustard, cumin, and fennel seeds, peppercorns, and pepper flakes
and dry-toast over low heat until the mustard begins to pop.
Transfer to a processor and grind.
Heat 1 T. coconut oil in a saucepan.
Add the onion and cook until translucent, about five minutes.
Grind the ginger and garlic together to make a paste, then add it to the onion.
Cook for about 3 minutes.
Add the cherries, vinegar, sugar, and dry chile, and stir in the spice mix.
Bring to a boil, reduce heat and simmer, partially covered, for about 20 minutes.
Stir regularly to prevent sticking.
Remove the lid, add the lemon juice, and simmer another 10 minutes, until very thick.
Remove the dry chile.
Taste and add salt as needed (about 1/2 teaspoon).
Pour into a sterilized pint jar, seal, and label.
Serve warm or at room temperature with Indian dishes.