I bought an Aunt Molly’s Ground Cherry plant this spring at my local garden center. I had absolutely no idea what it was when I found it. It sounded cool. So I took it home with me ❤
It’s been a really great plant and has produced very well. I’m so glad I went with my instinct and made it a member of my garden family when I saw it. Next year, there will be many ground cherry plants in the garden 😉
This single plant has grown quite large. And she’s been dropping more and more fruit every day. Once her production sped up from just 2 to 3 fruits a day, it didn’t take long for me to harvest enough to give cooking with this delicious fruit a try. I set out to find a recipe worthy of the event.
I found recipes for salsa and pie, lots of them. And I would love to make some ground cherry salsa. I’d be thrilled to make a pie too. But those things weren’t really doin’ it for me in my present mood, if you know what I mean.
So I dug deeper. That’s when I started to uncover ground cherry chutney recipes. And I knew that this was the direction I wanted to go in. So I sat down to combine the best of all the recipes I could find and create a superior dish. It was a good move on my part. The chutney I made with my ground cherries is worthy of a permanent spot in my recipe box. As a matter of fact, next year when I try my hand at canning (which I’m already dreaming about, by the way) I will for sure be making some of this tasty sauce to put up for the long winter months that inevitably follow gardening season around here.
It’s difficult to describe. I’m not the biggest curry fan, but the curry is pretty subtle. It adds a great low key boost to the flavor profile. The pineapple flavor present in Aunt Molly’s Ground Cherries comes through pretty strongly. It’s tangy, fruity, and just a bit savory all at the same time. It makes the absolute perfect accompaniment to pork or chicken.
If you have some ground cherries you really do need to give it a try. If you have them available to you, but have to go a bit out of your way to get them, DO IT! It will be well worth your time. This sauce is top-shelf ❤
Here’s the recipe if you want to give it a try for yourself …
GROUND CHERRY CURRY CHUTNEY RECIPE
2 c ground cherries
2 tbls olive oil
1 small onion, finely chopped
1 lg clove garlic, crushed
1/2 c raw sugar
1/4 c honey
1/4 c apple cider vinegar
1 tbls mustard seed
1 tsp curry powder
3 tbls tapioca flour
Slightly caramelize onion and garlic in olive oil. Set aside.
In a medium saucepan bring sugar and honey to a low boil. Stirring consistently.
Stir in onion and garlic mix.
Stir in mustard seed and curry powder.
Stir in ground cherries.
Turn down to a low simmer. And allow to cook until ground cherries burst. Stirring occassionally.
Stir in tapioca flour, 1 tablespoon at a time, until well dissolved.
Remove from heat. Let sit for 5 minutes.
Serve over thinly sliced country style pork ribs or chicken thighs.
Have you ever eaten ground cherries? Do you grow them? AND … do you have any great recipes for them to share? Let’s meet in the comments and chat all about it 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤