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
canola or vegetable oil
1/2 onion, finely diced
2 1/2 cups
cherries, pitted, quartered (including juice)
coriander seeds, lightly toasted, crushed
chipotle in adobo, seeds removed and chopped (be careful to avoid touching eyes or nose after handling seeds – they will burn)
slivered almonds, toasted
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.