If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Makes about 2 cups
- 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
- pinches ground cloves
- 1/4 cup slivered almonds, toasted
- 1 round of Brie (6-8 oz)
- 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.
- This recipe was entered in the contest for Your Best Recipe for Cherries
Paying Tribute to Josh Ozersky
A man, his sandwich, and his words.
Remembering Josh Ozersky
A really not-sad desk lunch.
Fire up the grill.
Dipped Walnut Tongs
Sweet, ripened stone fruit.