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4.6.14

CHERRY CHUTNEY


My cherries are still green, but it won’t take long before we can enjoy this year’s produce if the birds would leave us some. With a large garden and mature fruit trees we are keenly aware that changes are taking place. The last couple of years brought in some never seen species of bugs and birds. Some of the familiar wildlife that used to pass through from spring to late fall disappeared and we have been getting new ones; large flocks are coming through and sometimes eating up everything in sight. We had to replant several times. Ferocious birds would ransack our birdhouses and beat up on local species that have been nesting in the backyard for decades. The mosquitoes are deadly. There are too many storms and the breeze is a constant and we are getting brutal winds even on hot days. Climate change, it’s happening.  

I thought it was high time I added the chutney recipe from last summer. It yielded three tiny jars of chutney and some, which we ate with cream of wheat and with cream cheese on crackers. If you use a food processor to chop the fruit, pulse only once or twice. It will be a bit messy, but you can always chop the fruit with a chef’s knife. The cherries and apples should be in chunks and not liquefied. Don’t put them in a blender. The raisins are added last. They will swell from the heat and don’t require cooking.

5 cups ripe, coarsely chopped cherries
1 apple cored, peeled and chopped
2 tsp whole allspice
2 cinnamon sticks
1/2 cup red wine vinegar
1/2 cup red onion, chopped
4 garlic clove, diced
1/2 tsp salt
1/2 cup honey
1 cups raisins

  • Prepare canning jars and lids.
  • You will be reducing vinegar, open up the windows and make sure you have good ventilation.
  • Add the chopped cherries and apples to a stainless steel or enameled stockpot. 
  • Tie the allspice and the cinnamon sticks into a cheesecloth bundle.
  • Add the spice bundle, vinegar, onions, garlic and salt to the stockpot.
  • On medium heat cook for about 20 minutes or until the mixture thickens.
  • Stir the chutney occasionally.
  • Just as the chutney begins to spit add the honey and stir to combine. 
  • Lower the heat and continue cooking at a simmer for 20 more minutes. Stir often.
  • Do not let it boil hard and certainly don’t leave it. At this stage the chutney scorches easily.
  • Add the raisins and bring back to simmer.
  • Remove from heat.
  • Remove the spice bag and fill the chutney into sterilized jars leaving 1/2-inch head space.
  • Process or pour into sterilized jars and place in the fridge for up to 6 weeks.

10 comments:

  1. A wonderful assortment of spices you have in here, Zsuzsa. I hope you are well?

    ReplyDelete
    Replies
    1. Thank you my dear Lizzy. Yes I am well. I have a few dozen recipes to complete and after that I will be spending my time editing and reorganizing posts [adding, changing and deleting some things] - I plan to publish a dozen cookbooks for family and after that I will stop blogging. I have been weaning myself from reading fellow blogs - I am 65 and this has become work. Time left is precious and I want to live it more and write less about it.

      Delete
  2. Oh Zsuzsa…this recipe sounds marvelous! I hope I get a chance to make it this summer! I love cherries in anything! Happy Weekend!

    ReplyDelete
    Replies
    1. I am trying new recipes Kathy. My how time flies, our cherries are coming to an end. :-(

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  3. Hi Zsuzsa, I've been missing posts, and comments...haven't been active on my own blogs for a couple weeks, or more, and I'm so excited to see all your lovely posts, recipes, and great stories, and photos!
    I love the cherry chutney, which seems more like a cherry compote...either way i adore cherries!
    I also love the amazing Chicken Cacciatore, the Lecso, your Rhubard pie, and of course the liver dumplings which my mother used to make so good along with the Vadas hus and soups! Your famous Hungarian recipes are always bringing back such happy memories for me, from my childhood! Hugs,

    ReplyDelete
    Replies
    1. Hello Elisabeth,
      I am making my way back to the comments, I hope I won't miss anybody. Dear Elisabeth, I will call you one of these days, I have been so busy with -- life. I am starting to feel my age, I can't do as much as I used to.

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  4. The chutney sounds like a great way to add sweetness to cream of wheat, oatmeal etc. It almost makes me wish I ate breakfast. Cherries are still pretty pricey so I'm concentrating on berries which go on sale pretty regularly but I'm sure I'll try this in some form or other.

    I saw your plan to retire from blogging eventually. It will be a sad day but you're leaving a legacy of so many wonderful recipes for ME to try and I imagine your own family will be even more grateful for their copies and the rich heritage of recipes inside.

    ReplyDelete
    Replies
    1. Cherries ARE pricey. I live in the Okanagan region of B.C. and its 5 bucks a pound at the height of the season. Lucky they grow in my backyard. Yes, I have to face the fact that there are just too many wonderful recipes and my lifetime is finite. My husband loves it though. If I go first or loose my brain or brawn and no longer can cook, he will loose all his desire for living. The highlight of his day is dinner and I don't understand why he never puts on weight.

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  5. I'm in heaven here Zsuzsa! I do love cherries and your chutney looks delicious. I would probably just eat it as is or maybe with a scoop of ice cream. :)

    ReplyDelete
    Replies
    1. Peach Lady cherries ARE lovely. The season is way too short!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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