A homemade chutney can elevate an ordinary piece of grilled or roasted meat to pretty darn sensational status. Especially when the chutney is my roasted cherry chutney. Perfect with pork, ham, wild boar, duck & beef. And cheese. It’s very good with an aged white cheddar or a creamy blue. And wine of course.
A chutney is easy to make – minimum fuss for maximum results. Rub a steak with a little salt, garlic & lots of cracked black pepper, throw it on the barbie & serve this roasted cherry chutney along side it & now you’ve got a steak with some joosh. Add a simple salad, a nice bottle of wine & dinner is done.
Ordinarily you’d make a chutney in a pan on top of the stove. Having little ability to stay focused on anything for longer than a few seconds combined with my usual multi-tasking means I sometimes burn things. Like the chutney bubbling away in the pot until it’s too late & I have burnt chutney & a destroyed saucepan. Enter roasted chutney. My oven turns itself off once the timer goes off, saving the chutney…& my saucepans.
The result is pretty fabulous. Roasting fruits & veggies caramelizes their natural sugar, intensifying & deepening their flavor. I’d not roasted cherries for a chutney before but I was really happy with the outcome. Store the chutney in a sealed jar in the fridge for up to two weeks. It can also be frozen for a few months.
I’ve been pretty darn pleased with myself this week (I know it IS only Tuesday though but I’m counting Sunday too). I’ve been swimming each day, having my veggie juice each morning, not snacking between meals, drinking lots of water & the main thing – not stressing about dieting. Not going into a downward spiral if I eat a piece of toast for god’s sake. For anyone constantly on & off a diet you’ll understand what I mean – the guilt, the mind games, beating myself up…all those negative things we do when we need/want to lose weight. Learning not to stress about food isn’t going to happen overnight but it’s certainly something I’m working on. Catch you soon, cheers!
- 3 cups pitted dark cherries
- 1/2 cup diced red onion
- 1/3 cup balsamic vinegar
- 2 tablespoon grainy mustard
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 to 4 thyme springs
- 1/3 cup packed brown sugar
- 1 tablespoon butter
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cherries, onion, vinegar, mustard, salt, pepper & thyme on the prepared baking sheet. Roast for 25 minutes.
- Add brown sugar & butter; stir until sugar is dissolved; return to oven. Cook a further 20 minutes, or until cherries are very soft & mixture has thickened. Remove the thyme stems. The chutney will thicken further on cooling. Makes about 1 1/2 cups.