Today is unofficial Ground Cherry Day. I had so many ground cherries, husked, cleaned and sitting in my fridge. Today was the day that I needed to make use of all this time stuffed into my home, watching the rain fall. Today, I decided to cook every last yellow, glistening gem.
Last week, I quickly pickled ground cherries. They were delicious on each bite of smoked-and-grilled pork loin. But a quick pickle can only satiate so much for so long.
This quick recipe for ground cherry chutney would do right by any pork or chicken sandwich. I may even dress up those pre-packaged bags of Indian food my husband insists on picking up from our local Trader Joe’s with this sweet and tangy delight.
On the stove, I caramelized a cup of sugar with two tablespoons of water. After a few minutes, the sugar got gooey, sticky and golden. I added 1/2 cup of minced white onion and 1/4 cup of apple cider vinegar. That caused the mixture to boil up and bubble. After a few stirs, the golden sweet and sour onion concoction subsided and I tumbled in a cup of golden cherries. I let the fruit cook through, added salt and pepper, and pulled it off the stove to cool.
This ground cherry chutney is reminiscent of a mango relish, just a little looser and fresher tasting, as I had just made it. If I had found canning jars at my local housewares store earlier today, my first ever chutney would have found a home in pretty glassware. I’ll keep this batch in my fridge and aim to use it all up within the next two to three weeks.
Latest posts by Maggie Battista (see all)
- Ball Heritage Perfection Collection Giveaway - August 13, 2014
- All-Purpose Quick Pickle Brine - August 4, 2014
- Love Your Kitchen and Happy Birthday, Eat Boutique - July 31, 2014