Cherries are delicious on their own, but are you looking for a new and unique way to eat them? Try this tangy topping. Cherry chutney is a great addition to barbecue or spread over some cornbread on the side. Cherries are an excellent source of vitamin A and vitamin C and they’re loaded with antioxidants that help reduce inflammation and help our heart health. This recipe has even greater anti-inflammatory power with ingredients like olive oil and ginger. Cherries are also a natural source of melatonin, and some studies suggest that eating cherries may help you sleep better.
Ingredients:
1 teaspoon olive oil
1 cup chopped red onion
2 Tablespoons minced habanero or jalapeno pepper (use as few or many seeds as you’d like depending on your preferred spice level)
1 teaspoon freshly grated ginger
2 cups pitted, halved cherries (can use frozen cherries out of season)
1/4 cup sugar
3 Tablespoons cider vinegar
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
In a medium saucepan, heat olive oil over medium-high heat. Sauté onion and pepper until onion is translucent, about 5 minutes. Stir in ginger and sauté until fragrant, about 1 minute. Add cherries, sugar, cider vinegar, lemon juice and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 40 to 45 minutes. Transfer to a bowl or serving dish and set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature or store in fridge and serve cold. Makes 8 servings.
Nutrition Facts:
Serving size: ¼ cup
Calories: 57; Fat: 0.2g; Carbs: 14.1g; Fiber: 1.2g; Protein: 0.6g; Sodium: 57mg
Adapted from: Spicy Cherry Chutney {Gluten-Free, Vegan, Lower Sugar} (jessicalevinson.com)
