Roasted Chicken Breasts and Cherry Chutney ...

There comes a time during the latter part of July and into August when the katydids start their chirp, the goldenrod comes into bloom, and the nights begin to cool down and give you a really good night's sleep. Fall is in the air. Silent Bob and I always wait for the katydids' and crickets' chatter ... we call it 'September Song'.  When the wild asters bloom deep purple, then we know we're headed for autumn!

Today it was cool and there were clouds passing through and cool sprinkles coming down now and then.  There are crickets chirping on the terrace, and I saw the first goldenrod, as I came home from marketing. After packing things away,  I looked at my bowl of cherries and thought a nice chutney with roasted chicken breasts would be a fine way to segue into the weekend.  It's been a while since I've really fired up the oven AND used the cooktop for sides. The combination of a spicy chutney and herbed roast chicken will make the house smell wonderful and satisfy our  'fall in New England'  thing that's goin' on here.

No purple asters yet. We're safe for a few more weeks., but I'll take this first tease.  So chicken and cherry chutney ... when your weather cools down, give it a try.

Cherry Chutney

1/3 c. onion, small dice

1/3 c. green pepper (capsicum), small dice

1/3 c. jalapeno pepper, minced

2/3 c. cherries, pitted and chopped

1/3 c. cherry jam or red currant jelly

1 1/2 tbsp. balsamic vinegar

2 tbsp. cilantro, chopped

1 tsp. black pepper

1 scant tsp. kosher salt

2 tbsp. garlic, minced

Combine all the ingredients in a non-reactive bowl, cover snuggly and refrigerate for several hours before serving - roasted or grilled chicken breast or roasted pork tenderloin do well with this chutney.