Start Your Summer off Right with this Sweet Cherry Chutney

We welcome our Tree to Table host, Sarah, as she showcases the first recipe of this summer with our beloved sweet cherries ! This chutney recipe is a labor of flavor, made to capture summer in every spoonful. Tart, sweet, and perfectly spiced, it's the ultimate companion to take your snacking game to the next level.
A Fruit that Fights for You

Sweet cherries aren't just a tasty treat—they're also packed with healthy benefits! Loaded with antioxidants like anthocyanins and quercetin, cherries offer a wide range of advantages, such as fighting free radicals and providing a great source of potassium. Did you know that cherries naturally contain melatonin, the hormone that helps regulate sleep? Additionally, their anti-inflammatory properties may help alleviate pain and reduce inflammation. So, the next time you enjoy some of our cherries, remember that the sweet and delicious flavor is also helping to keep you healthy.



The Crunch is Crucial

These crackers are a nutritious powerhouse, filled with their own health benefits. Packed with sunflower seeds, flaxseeds, pumpkin seeds, chia seeds, and sesame seeds, these crackers are filled with essential nutrients like omega-3 fatty acids, fiber, protein, and minerals. Plus, the coriander seeds add a hint of earthy flavor and peppery aroma, which just shows that you don’t have to compromise flavor for healthy ingredients.


Sweet Meets Savory

When you put the crackers and chutney together, you get a delightful balance of textures and flavors that won’t last long at any party. Whether enjoyed as a snack or as part of a gourmet spread, this combination has the ability to impress even those with discerning palates.






If You’re Feeling Fancy: We recommend a pairing of creamy cheeses like brie or goat cheese to provide a rich contrast to the tangy sweetness of the chutney. This simple addition can turn your snack into a true gourmet experience.




Cherry Chutney Ingredients:

  • 1 teaspoon olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1 cup chopped red onion
  • 1 teaspoon freshly grated ginger
  • 2 cups cherries (with or without pits)
  • 1/4 cup brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Kosher salt


    Cooking up the Chutney:

    1. If using last season’s frozen cherries, defrost for about an hour on the counter.
    2. If using fresh cherries, rinse and de-stem. You can choose to pit your cherries or leave the pits in. Cooking fresh cherries with their pits gives the chutney a faint, almond flavor. And scooping them out after cooking is sometimes easier than halving and pitting them.
    3. In a medium saucepan, heat olive oil over medium-high heat. Add bay leaves followed by fennel seeds and cumin. Cook the spices until they are brown.
    4. Saute onion until translucent, about 5 minutes. Stir in ginger and saute until fragrant, about 1 minute.
    5. 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 40 to 45 minutes, stirring periodically. Use the edge of your mixing spoon to smash the cherries so the resulting chutney is chunky, but not too chunky.
    6. Transfer to a bowl or serving dish and set aside to cool. Chutney will continue to gel and thicken as it cools. Serve at room temperature or store in the fridge and serve cold.



    Seeded Coriander Crackers Ingredients:

    • 1 ½ cups sunflower seeds
    • ½ cup flaxseeds
    • ⅔ cup pumpkin seeds
    • ½ tablespoons chia seeds
    • ½ tablespoons sesame seeds
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • 1 ½ teaspoons of whole coriander seeds, crushed (with knife or mortar and pestle)
    • 1 ½ cups warm water


    Creating your Coriander Crackers:

    1. Preheat your oven to 285.
    2. Line a baking sheet with parchment paper.
    3. Combine all ingredients in a bowl.
    4. Set aside for 30 minutes, stirring halfway through, until the water is absorbed.
    5. Scoop the mixture onto the baking sheet.
    6. Using a spatula or the back of a large spoon, spread the mixture to fit the whole tray, about ½ cm (or ⅕ in) thick.
    7. Bake for about an hour or until the cracker mixture is dry on the top and bottom and is golden and crisp.
    8. Cool on the tray, and then break into approximately 20 pieces. The pieces can be jagged and different.



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