I don’t know how it goes in your household, but in mine, I constantly forget the sauce part when cooking. You know the situation — you spend hours preparing veggies and meat, and then, just as dinner’s ready and the table’s set, you realize it happened again: you reach for the mayonnaise in the fridge as a last-minute “sauce.” So in our home, sauces rarely get to be the star of the show — mostly because I simply forget them.
But this cherry chutney is a proud exception — a true star of the meal. I first created the recipe back in spring, and it was published in Pere ja Kodu’s June issue. It’s absolutely perfect with grilled meat, but don’t let the autumn weather stop you. You can just as well grill indoors on a pan — and the chutney tastes just as divine with oven-baked meat, too. It’s quick to make, keeps well in the fridge, and adds just the right amount of zing to your plate.
Cherry Chutney
Ingredients
Preparation
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Finely chop the onion, peel and grate the ginger. Sauté the onion, ginger, chili flakes, and cardamom in a little oil. Add halved cherries. Peel and dice the oranges, then add them to the pot as well. Finally, stir in the vinegar, agave syrup, and salt. Let simmer gently for 15 minutes on medium heat. Allow to cool, spoon into jars, and enjoy right away or store in the fridge.
