Cherry plum chutney recipe for grilled pork and lamb recipe

Cherry/Plum chutney and chevre await the arrival of a grilled lamb chop

Rich meats like deep flavors, and the rich, full flavors of summer cherries and plums beg for a skewer of lamb or a pork chop, hot off the grill.

A good chutney, like a complicated wine, is built on the flavors of its primary fruits, and also relies on the subtle underlying flavors to enhance the chutney and the flavors of the foods it will be served with.

The sweet, dark flavors of the cherries and plums want a heavy, dark tartness underneath: balsamic vinegar. The heat and spice need to be solid, but not so complicated or assertive that they detract from the cherry and plum, or are inconsistent with grilled meats: allspice, black pepper. Sugar? Brown, and not too much. A bay leaf and chopped Vidalia onion anchor the chutney firmly in the realm of savories.

Cherry Plum Chutney is also good with duck. And it holds its own with cheese; Redwood Hill Farm chevre is perfect.

Cherry Plum Chutney

Ingredients:

• 1 pound firm plums, cut into 1/2 inch dice (2 1/2 cups)
• 1 pound dark cherries, pitted and halved (2 1/2 cups)
• 1/3 cup chopped Vidalia onion
• 1/2 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 tablespoon black peppercorns, ground
• 1 tablespoon whole allspice, ground
• 1 bay leaf
• Toasted walnuts, coarsely chopped
• STIR IN AT SERVING: 1/4 cup toasted walnuts per cup of chutney

Directions:

Combine all ingredients in a heavy pot and stir gently to combine. Bring to a boil, then lower the heat to a low simmer, stirring occasionally until the fruit is thoroughly cooked and the mixture is thick, 1-1 1/2 hours.

Makes about 4 cups

Cherry Plum Chutney may be made one day a head of time and refrigerated. Bring to room temperature to serve.

SOME NOTES ON CHUTNEY: Use firm fruit; over-ripe fruit will break apart during the long cooking time.
Fresh fruit varies widely in moisture content. If, after an hour or so, the fruit is fully cooked and the juices have thickened but the chutney is still soupy, you may drain off some of the juice. Or, continue to cook until more of the juices evaporate. Any juice you’ve drained off works well as a basting sauce for meat, or as the base for a salad dressing.