Making Chutney After All – Serviceberry Chutney Recipe

Okay, not that long ago, I was speculating that I probably wouldn’t be making a whole lot of chutneys this year, as they tend to hang around and not get used. However, I find myself wanting to make chutney after all – super-small batches (like: one cup only) that I can throw into the slow-cooker with a pork shoulder roast, or mix with diced bread or wild rice or nuts or something and then stuff into the cavity of a roasting duck or similar.
 
So I made a chutney today.
 
 
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Sour Cherries (also red currants)! :-D

So.
The serviceberry trees are still heavy with fruit. And it’s dark and purple-blue, and so ripe it’s starting to fall off the trees. So if you haven’t been out to pick any yet, now would be the time. FYI.
I, however, have picked enough service berries to make two pies, a fruit custard… thing, a good litre and a half of frozen fruit, and – just this evening – three (ish – the third is only about half full) half-cup jars of serviceberry jam. The jam has a little bit of rhubarb thrown in, but it’s pretty much all berries. 🙂
I think I’m good for serviceberries this year.
 
Now my focus is turning to (a) sour cherries, and (b) red currants. I picked about a litre (meaning two cups, after pitting the fruit with a hair pin) of sour cherries off a neighbourhood tree this afternoon. They’re sitting, pitted, in my two-cup measure in the fridge. I have yet to determine whether they’ll be turned into pie, quick-frozen on a cookie sheet (likely), or just eaten fresh since, while they’re definitely not *sweet*, they are wonderfully refreshing on a hot, muggy day like today. (A bit like lemonade in that regard).