Bursting with sweet-tart flavor, husk cherries (also known as ground cherries) make a wonderfully unique chutney. Simmered with onions, peppers, golden raisins, and warm spices, this condiment is both zesty and complex. A splash of apple cider vinegar balances the sweetness, while red pepper flakes add just the right amount of heat. Perfect alongside roasted meats, spooned over cheese, or served with crusty bread, this chutney is a delicious way to preserve late-summer’s harvest.
INGREDIENTS:
6 cups husk cherries, husked and rinsed
2 cups sugar
1/2 cup water
1 cup apple cider vinegar
2 cups onion, chopped
1 cup red bell pepper, chopped
1 cup golden raisins
1 tablespoon coriander
1 tablespoon mustard seed
1/4 teaspoon ground cloves
1-2 teaspoon(s) red pepper flakes, depending on how much heat you like
1 teaspoon salt (or more, to taste)
METHOD:
In a heavy saucepan, combine sugar and water, and slowly bring to a boil, stirring. Add vinegar, onions, pepper, raisins, coriander seed, mustard seed, ground cloves, and red pepper flakes. Cook until onions and peppers are soft. Add ground cherries, and bring the mixture to a boil. Reduce heat to simmer and cook until most of the cherries have burst and the mixture has thickened.
Remove from heat. Allow to cool and store in a glass jar in the refrigerator. Or, pour chutney into sterilized jars, top with lids, and process in a hot water bath for 10 minutes.
