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Cherry Chutney by

Tags: onion, jalapeno, cherry


Veggie Box cherries, pitted and diced
1/4 cup minced Veggie Box onion
1/4 cups light brown sugar
3 tablespoons apple cider vinegar
1/2 tablespoon of lemon juice
1 teaspoon freshly grated ginger
1 1/2 teaspoon mustard seed
Diced Veggie Box hot pepper to taste.
pinch of salt


In a medium sauce pan, heat olive oil over medium-high
heat. Saute onion and pepper until onion is translucent,
about 5 minutes. Stir in ginger and saute until fragrant,
about 1 minute.Add cherries, sugar, cider vinegar, lemon
juice, and salt. Bring to a boil; lower heat to a rapid simmer
and cook until sauce thickens, about 30-40
minutes.Transfer to a bowl or serving dish and set aside to
cool. Chutney will continue to gel and thicken as it cools.
Serve room temperature or store in fridge and serve cold.
Goes great with chicken, pork, or tofu, but also with
cheese and crackers, and flatbread!

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