Combining the techniques of French cuisine and the flavors of Indian dishes lead me to create a seriously scrumptious Cherry Onion Chutney Confit. It’s filled with warm spices, the depth of a good red wine, and the sweet and savory flavors of onions and cherries.
I’m the first to admit that I have a pretty narrow flavor profile when it comes to making my regular meals. Thai spices, stir-fry, chilies, and Italian seem to take over our week-night meal plans. However, this dish doesn’t reflect my recent food trend whatsoever. Instead, this chutney takes a turn into somewhat unchartered territory.
The inspiration came from the technique of making onion confit. After making this classic French recipe, I realized that the same principles could be applied to other fruits and vegetables to make additional jam-like spreads. But instead of leaving this revelation in the realm of French cuisine, I decided to blend French techniques with Indian spices and an Argentinian wine. Needless to say, it was a good idea.
Interestingly enough, I’ve never really ventured into fusion cooking. Perhaps it’s because I love guidelines and rules so much? (yes, I Alex am completely neurotic) But I’m leaving my strange neuroses behind and learning to appreciate these flavor combinations. This aromatic condiment has officially changed my mind.
HOW TO MAKE CHERRY CHUTNEY CONFIT
To make this seasoned sauce, you need tart cherries. I’ve chosen tart rather than sweet because it allows you to personally control how sweet you want this spread. If you’re serving with a vegan brie perhaps you want to add more sweetener? Serving alongside a cracked pepper cashew cheese? Or, leave more sweetener out and keep things tart! Regardless, tart cherries leave you in control.
Our second main ingredient is an Indian-inspired spice mixture. This blend includes cinnamon, turmeric, ginger, cloves, red pepper flakes, and of course salt. The warmth and depth ties the tartness of the cherries with the savory attributes of the onion. It fully rounds out the dish.
The last main ingredient in this Indian cherry chutney confit is a fruit-filled Malbec. I chose Malbec because of its high berry profile, the fact that it pairs wonderfully with Indian food, and because of its accessibility. It cooperates wonderfully with the tartness of the cherries and the warmth of the spices.
WHAT TO SERVE WITH FRUIT CHUTNEY
Now that we’ve covered the inarguable truth that French-Indian fusion is prime, I know you’re wondering what you should pair it with. Don’t worry. We’re going to walk you through this. Lucky for you, the sweetness of the cherries, the savory flavor of the onions, and the depth of these spices make this chutney an accessible accoutrement for most any dish. Our favorite pairings include our Honnee BBQ ribs, our Mediterranean hummus burger, and even as an ingredient in our warm acorn squash, lentil, and quinoa salad.
Another wonderful use for this chutney is on a vegan cheese board. Here we’ve paired this chutney with a few of our favorite vegan cheese brands, including the Smoked Myoko's Mozzarella, Treeline’s Aged Cracked Pepper Cheese, Treeline’s Garlic and Herb Soft Cheese, and Myoko's Scallion Soft Cheese.
My favorite combo is to assemble a cracker with some of the smoked mozzarella topped with the cherry chutney. Not only is it delicious, but it’s completely unexpected on the cheese board. Serve it alongside some fruit-filled Malbec or a deep cabernet sauvignon and you have the perfect happy hour snack.
We’re curious, how would you use this cherry chutney? Are you also a fan of fusion cuisine?
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Cherry Chutney Confit
- 1 medium Vidalia onion
- 1 teaspoon olive oil
- 2 cups pitted tart cherries
- 1 ½ cups Malbec
- 1 teaspoon ginger
- 2 cinnamon sticks
- ½ teaspoon cloves
- ½ teaspoon turmeric
- 1 tablespoon Honnee
- Sauté onion in olive oil for 6 min or until brown on medium high heat
- add cherries
- cook for 5 more minutes
- Add spices
- add wine
- Bring the mixture to a rapid boil and then immediately reduce to a simmer.
- Simmer for 25-30 min, stirring occasionally
- Add the vegan honnee at the very end and stir well to combine
Christine @ Run Plant Based says
This looks wonderful, love the flavors! I would use it in salads or even layered on avocado toast.
Linda Meyer says
OMG, yes on both!!! Thanks for the ideas. 🙂