Summer
Brie with Cherry-Chipotle Chutney
- Makes about 2 cups
Author Notes
One of my favorite ways to enjoy chutney is atop brie, broiled to gooey, deliciousness. While I cannot take credit for this culinary pairing, I think there is something especially good about this cherry-chipotle chutney with brie. The sweetness of the cherry, the heat of the chipotle, the tang of the vinegar, the crunch of the almonds, the floral-citrus notes of the coriander seeds and cloves all provide a wonderful complement to the mellow, buttery, creaminess of the brie. I usually serve this on crackers, although fresh (or toasted) baguette would also pair nicely. Note: This chutney would also be delicious with grilled lamb or pork, or even spice up a roasted meat sandwich. —gingerroot
What You'll Need
Ingredients
-
1/2 tablespoon
canola or vegetable oil
-
1/2 onion, finely diced
-
2 1/2 cups
cherries, pitted, quartered (including juice)
-
1/2 teaspoon
coriander seeds, lightly toasted, crushed
-
1
chipotle in adobo, seeds removed and chopped (be careful to avoid touching eyes or nose after handling seeds – they will burn)
-
1/4 cup
cider vinegar
-
1/2 cup
brown sugar
-
Pinch
ground cloves
-
1/4 cup
slivered almonds, toasted
-
1
round of Brie (6-8 oz)
Directions
- Heat oil in small saucepan over medium-hi heat.
- Add onions and coriander seeds and cook until onions begin to soften, about 2 minutes.
- Add cherries with juice, chipotle, vinegar, sugar and cloves. Bring to boil and then reduce heat, simmering uncovered for about 30 minutes.
- Stir in almond slivers. Take off heat and allow mixture to cool.
- If making ahead of time, transfer to glass jars with lids (either two ½-pint jars or one 1-pint jar). Refrigerate until ready to use.
- Preheat broiler.
- Trim off white rind from top of brie, being careful not to waste too much cheese.
- Place trimmed brie in broiler safe dish. Score top of brie lightly, to allow chutney juices to seep into cheese.
- Spoon desired amount of chutney on top of brie. (For a 6 oz. round, I used 4 generous teaspoons).
- Broil for 5-7 minutes, checking to make sure almonds do not burn.
- Place on serving plate and enjoy.
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My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.
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