Cherry Chutney with Port & Rosemary

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This Cherry Chutney with Port & Rosemary is so good, you will want to eat it by the spoonful! It goes perfectly with cheese but also with grilled meat! 

We have a ridiculous amount of cherries to deal with this year and after making strudel, cupcakes and several jars of jam I have been trying to find a way use it for savory dishes. Cherries are actually very versatile and can be used in so many hearty recipes. I wanted to find a way to use up as many cherries as possible, which obviously suggests preserving. Having fallen in love with the Rhubarb Chutney I made in spring I decided to try the the same with our sour cherries.

To make this Cherry Chutney extra special I decided to add some port, spices and fresh garden herbs like rosemary and thyme to it while simmering! This takes the Cherry Chutney to the next level and adds a certain degree of sophistication to it.

If your entertain a lot this Cherry Chutney should be a staple in your pantry! Cheese Platters are just perfect for entertaining bigger groups and reduce preparation stress since you make it ahead of time and  have it ready to go once the doorbell rings. This Cherry Chutney with Port and Rosemary goes especially well with Manchego or Goat Cheese and just looks so pretty on a cheese platter! 

You can also serve the Cherry Chutney with grilled meat! We successfully paired it with pork chops and duck! I imagine it would be equally delicious served with lamb

It’s also great for jazzing up simple dishes! Have you ever tried to add some chutney to your grilled cheese? The fruitiness of the Cherry Chutney brings out the nutty, warm flavors in the melted cheese and cuts through its richness. DIVINE!

5 from 1 vote

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Cherry Chutney with Port & Rosemary

This Cherry Chutney with Port & Rosemary is so good, you will want to eat it by the spoonful! It goes perfectly with cheese but also with grilled meat! 

Course Breakfast, brunch, Snack

Cuisine Canadian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 jars

Calories 35 kcal

Author Kiki Johnson

Ingredients

• 2 allspice berries
• 3 twigs rosemary
• 3 twigs thyme
• 1 or 2 bay leaves
• 1,5 kg pitted cherries
• 1 - 2 tbsp oil
• 2 red onions
• 80 ml red wine vinagre
• 130 g brown sugar
• 50 g white sugar
• 100 ml port
• 100 ml red wine
• salt and white pepper to taste

Instructions

1. Put the spices in a little mull sachet or a tea infuser, tie it up and gently press the spices within the spice sachet with a rolling pin or the bottom of a pan.
2. Heat up the oil in a pot and fry the onions on medium heat for a couple of minutes until translucent.
3. Add vinegar, cherries, sugar, wine, port and the spices in the sachet. Let everything come to a boil, reduce the temperature and let simmer for 45 to 50 minutes.
4. Take out the little pouch with the spices and season the chutney with salt and white pepper to taste.
5. Pour the still hot chutney into your prepared sterilized jars and seal.
6. Stored in a dark, cool place, the chutney keeps for at least a year. Once opened, the cherry chutney needs to be stored in the fridge.