Ground Cherry Chutney Recipe

by Maggie Battista on September 28, 2008

in All Recipes, Fruit

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.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.

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  • http://mangemontreal.com KC

    I love it, I have these ground cherries from a friend, I wanted to make ground cherry chutney but I had no Idea how. Bravo. I'm going to substitute some cranberries because i'm a bit short on the ground cherries – I'll be sure to credit you in my post thanks for sharing!

  • http://www.eatboutique.com Maggie

    Ahh, you're sweet KC! Thanks for the credit and for the comment. I hope your cranberry chutney is delicious! Love your site. :)

  • http://www.localtraders.com/bootle-L-tradesmen/ Ben Toole

    Thank you for this recipe, I'm a big fan of traditional Indian mango chutney, so can imagine that this will be pleasantly similar :)

  • Beth

    Thanks for sharing – it's been hard to find recipes for ground cherries beyond jam. It was a little too bland for me but I added more allspice and ginger and through in some mustard seed and it was great.

  • Pingback: Ground Cherries « Constantly Underwhelmed

  • Tamara Hanson

    I want to make Ground Cherry Chutney for market. I have only sold one jar of mango chutney so it probably is a bad idea. Anyway, I need suggestions of what to tell people to use it on.

    • http://www.eatboutique.com Maggie

      I put it on cheese plates, morning toast, inside a grilled cheese, alongside roast pork, w/yogurt on indian food, omg, I love it. :)

  • TR

    I know this is an old post but I just discovered ground cherries and this recipe sounds great! I will be making this when i get back from the farmers market Sunday morning : D

  • Erica Taylor

    I just made this tonight. Smell is so rich. Have you ever canned it?

    • http://www.eatboutique.com Maggie

      I have never canned it but with enough acid (lemon juice) and sugar, you can definitely can it. Here’s a lovely post where Kate canned it: http://hipgirlshome.com/blog/2011/7/19/ground-cherries-preserves.html

      • Kari Lehman

        I canned several jars using just your recipe and they seem to keep fine. One of my favorite recipes this year! So far I’ve just been having it with cheese on crackers but I’ll use some of your ideas! Think I also have a package of Indian something-or-other in the pantry.

  • pie-queen

    Hi – ‘been eating husk tomato (ground cherry) pie since I was a kid 50+ years ago – Gram made It once a year. I bought over $70 worth of them at the Farmer’s Market – thinking Christmas Pies for gifts…but they NEVER ripened…It has been a couple months of setting them in the sun, etc…any ideas if I can use green ground cherries in a chutney/relish or ???? can I plant them with any success? Thanks.

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