Any leftovers of this chutney work beautifully as a condiment for grilled chicken or fish; it packs a punch of summer flavour.
1½ cups (375 mL) fresh or frozen cherries, pitted 2 tbsp (30 mL) cherry jam, but another complementary flavour will also do
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) lime juice
Zest of 1 lime, finely grated on a rasp
½ tsp (2 mL) ground cardamom
½ tsp (2 mL) ground ginger
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) water
1 In a small saucepan, add cherries, jam, vinegar, lime juice, lime zest, cardamom, ginger and brown sugar plus 2 tbsp (30 mL) water. 2 Cover and simmer over low heat for 20 minutes until the cherries have softened. Remove lid and continue to simmer until the mixture has thickened and become syrupy, to the consistency of honey. This will be about another 10 minutes; it may be longer with frozen cherries because of the increased water content. 3 Once thickened, place mixture in a glass bowl and let cool at least 20 minutes in the refrigerator before using. Ideally, it should be at room temperature.
Makes about 1¼ cups (310 mL)