It is hot in East Texas!
Heat and health have kept me indoors this summer that’s for sure.
In the lack of vigilance it has become increasingly important that plants in my garden have enough charisma to survive without pampering. Enter the Ground Cherry!
The Ground Cherries have taken all the neglect completely in stride. The cucumbers are droopy, the eggplants lethargic, the melons are looking for a way to vine in and strangle me. The ground cherries are completely happy. Good on them!
I know I have given a recipe for Ground Cherry tarts so today I want to give you one for chutney.
It’s Ground Cherry Central around here…
Let’s make some chutney!
Ground Cherry Chutney
- 1 cup sugar
- 1/2 cup sliced onion
- 1 clove garlic, minced
- 1/4 cup apple cider
- 1 cup ground cherries
- 1 cup sultanas (Golden raisins)
- Salt & pepper, to taste
Caramelize a cup of sugar by cooking it with two tablespoons water. When it gets syrupy, add the sliced onion, garlic and apple cider. Let the mix boil for a few minutes, then add the ground cherries and sultanas. Let the fruit cook through, add salt and pepper, let the chutney cool, then keep it refrigerated. Once you’ve made the basic recipe, try adding various herbs from your garden, a bit of lemon, lime or orange juice, crushed ginger, etc.
For shelf storage Prepare a water bath. Process for 15 minutes.
We like this with chicken and pork, with peanut butter as a sandwich, and just on toast or an English muffin.
Have a great weekend!~KeriAnne