Sweet n’ spicy, this chutney is a treat for all seasons.
Ingredients:
4 cups very ripe black cherries, pitted and chopped coarse very ripe black cherries, pitted and chopped coarse very ripe black cherries, pitted and chopped coarse
½ tsp. whole cloves whole cloves whole cloves
Grated rind of 1 small orange Grated rind of 1 small orange Grated rind of 1 small orange
½ cup sucanut or rapadura sucanut or rapadura sucanut or rapadura
½ cup filtered water, room temperature filtered water, room temperature filtered water, room temperature
Instructions:
In a medium bowl, mix cherries and cloves with grated orange rind. Stir and mash them together a little bit, then cover the bowl with a towel.
Let the mixture sit on the counter, undisturbed, for about 15 minutes, to let the juices draw and combine.
Scoop the cherry mixture into a clean quart jar. In the empty bowl from the cherry mixture, mix remaining ingredients together using a whisk to combine. Pour into the jar with the cherry mixture leaving 1 inch headspace in the jar. Mix and add more water if necessary.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 2 days. If using a tight lid, burp daily to release excess pressure.
Once desired flavor is achieved, or after about 2 days, transfer the jar to the refrigerator or cold storage, where it will keep up to 2 months.
