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Curried Ground Cherry Chutney

Curried Ground Cherry Chutney
Makes about 1 cup



1 tbsp vegetable oil

2 small sweet onions, finely chopped

1 tsp apple cider vinegar

¾ - 1 cup ground cherries, husks removed and washed

½ cup water

1 tsp ginger, ground

1 tbsp cane sugar

1 tsp curry powder

1 tsp salt

1/8 tsp black pepper, ground

1 tsp honey

Seeds from 2 pods of cardamom, ground

¼ tsp cinnamon, ground




In a small sauce pan, heat vegetable oil on a minimum heat. Add onions, stir and cover. Sauté for 15 minutes.


Add apple cider vinegar to deglaze any browned onions. Then add all other ingredients, stir, and increase heat and bring to a boil. Once boiling reduce to low simmer and cover with lid. Cook for another 1 ½ hours, or until the liquid has evaporated and left a thick chutney. Make sure to stir occasionally and keep the covered during cooking.


Once finished, remove from heat and let cool. Use on breads or on top of Indian dishes.