Cherry-Rhubarb Chutney starts with freshly picked cherries and rhubarb. Seasonings are added and it’s reduced down to make a sweet, delicious condiment.
This cherry-rhubarb chutney proves it with its in-season rhubarb and slowly popping up in the market cherries, all you need is a dollop of this over your dish to blast it into deliciousness. Sure, serving it over chicken or fish is fantastic, but can you imagine a pasta salad tossed entirely with this chutney and some fresh vegetables? Nothing better and more refreshing, specially since we are also using ginger ale. The ginger adds an extra zing to the chutney, balancing out the sweetness of the fruit.
- 1 cup cherries, pitted and halved
- ½ stalk rhubarb, chopped
- 8 ounces ginger ale
- 1 tablespoon chili sauce
- 1 teaspoon Aleppo Pepper*
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- In a small saucepan, stir all ingredients together and simmer for about 30-45 minutes, until ginger ale has reduced into a syrupy state and rhubarb has broken down. Add vinegar and stir.
- Season with salt and peppers and adjust heat by adding more chili sauce or Aleppo Pepper. Refrigerate after using.
*Note: Aleppo Pepper can be found now in most spice shops, but if you can’t find it, substitute with red pepper chili flakes. You can also find it online at Spice Station.
|Tag your cherry-based recipes with the hashtag #cherrylove and discover creative ways to use this season’s cherries!|