Brie with Cherry-Chipotle Chutney

June 24, 2010
0 Ratings
  • 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
  • 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)
  1. Heat oil in small saucepan over medium-hi heat.
  2. Add onions and coriander seeds and cook until onions begin to soften, about 2 minutes.
  3. Add cherries with juice, chipotle, vinegar, sugar and cloves. Bring to boil and then reduce heat, simmering uncovered for about 30 minutes.
  4. Stir in almond slivers. Take off heat and allow mixture to cool.
  5. 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.
  6. Preheat broiler.
  7. Trim off white rind from top of brie, being careful not to waste too much cheese.
  8. Place trimmed brie in broiler safe dish. Score top of brie lightly, to allow chutney juices to seep into cheese.
  9. Spoon desired amount of chutney on top of brie. (For a 6 oz. round, I used 4 generous teaspoons).
  10. Broil for 5-7 minutes, checking to make sure almonds do not burn.
  11. Place on serving plate and enjoy.

See what other Food52ers are saying.


Recipe by: gingerroot

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.

0 Reviews