Croissants with Homemade Cherry Chutney Recipe

These delicious Croissants with Homemade Cherry Chutney are perfect to enjoy for breakfast or brunch. If you have leftovers, the Cherry Chutney is delicious on toast or crackers. You will be using store-bought Croissants with the cherry chutney recipe so we will consider this a “semi-homemade” recipe.

When you combine the flaky croissants, warm ham, creamy melted Brie, and the spicy and sweet cherry chutney spread, all you can say is yum! Brie is one of my favorite cheeses and makes any sandwich better. All of the ingredients used in this tasty recipe are easily found in your favorite grocery store.

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Kitchen Notes and Tips

• As written, this recipe yields two sandwiches. However, it can be scaled easily for more servings. The Cherry Chutney recipe yields just shy of 2 cups, so expect some leftovers. Store the remaining amount in an airtight container in the refrigerator for up to one week and use as a sandwich spread, a delicious glaze for chicken or pork, or serve over a warm wheel of Brie cheese for an amazing appetizer.
• The consistency of the cherry chutney should be somewhat chunky. It is not necessary to chop the cherries and oranges to the final desired size, however. In fact, it is better to start with slightly larger chunks, so they don’t break down completely while under pressure.
•  
• To achieve the desired consistency, transfer 2/3 of chutney to a blender after cook time is complete and pulse several times until blended, but not quite smooth. Any remaining large chunks can be broken down with the end of spatula, if necessary.
• The 4-oz. quilted glass mason jars featured in these images are for aesthetic purposes only. This is NOT a traditional canning recipe. Therefore, the remaining chutney should be stored in the refrigerator and used within 5-7 days. It is not safe to store as a canned item.
• You can use fresh or frozen cherries for this recipe, but frozen is easier because they are already pitted. The cherries can be used either frozen or thawed for this chutney. The instructions and images shown here use thawed cherries with their juice. If using frozen, add another 2 minutes to the Instant Pot™ cook time.

List of Ingredients for Croissants with Homemade Cherry Chutney

Cherry Chutney Ingredients

• 1 T. extra virgin olive oil
• 1 c. red onion (approximately ½ medium), chopped
• 1½ t. ground cinnamon
• ¼ t. ground nutmeg
• 1 t. dried or fresh rosemary
• 1 t. dried thyme
• ½ t. crushed red pepper flakes*
• 1 T. fresh ginger, peeled and finely minced
• ¼ t. salt
• ¼ c. balsamic vinegar
• 1/3 c. brown sugar, packed
• 1 T fresh orange zest, preferably organic
• 1 large orange, peeled and cut into chunks
• 12 oz. frozen cherries, thawed with juice, roughly chopped
• 2 t. cornstarch
• 2 t. water

*Adjust the amount of red pepper according to personal preference

Remaining Ingredients

• 2 large croissants, cut in half lengthwise
• 4 slices Canadian bacon or breakfast ham
• 3 oz. Brie, cut into thin slices and rind trimmed
• ¼ c. cherry chutney
• Optional: Fresh baby arugula

Supplies used

• Instant Pot
• 4-oz Mini-Mason Jars

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How to Make Croissants with Homemade Cherry Chutney

Step 1. Select the “Sauté” function on the Instant Pot™ and set to high heat.

Step 2. Add the olive oil and onion to the pot. Sauté, stirring frequently, until the onion softens and develops a bit of color, approximately 3-4 minutes.

Step 3. Add the cinnamon, nutmeg, rosemary, thyme, crushed red pepper flakes, and fresh ginger. Stir to combine and cook, stirring occasionally, until nicely browned and the spices are fragrant approximately 3-4 minutes.

Step 4. Deglaze the pot by adding the balsamic vinegar and gently scraping the bottom of the unit to incorporate the brown bits into onion mixture.

Step 5. Add the brown sugar, orange zest, orange chunks, and cherries to the Instant Pot™. Stir to combine and turn the unit off.

Step 6. Add the lid and lock it into place, then set the release valve to “Sealing.” Select the “Manual” function and adjust the cook time to 3 minutes.

Step 7. Meanwhile, place the top oven rack in the center position and pre-heat the oven to 350°F.

Assembling Croissants with Homemade Cherry Chutney

Step 8. Arrange the croissant halves onto a rimmed baking sheet lined with a Silpat™ baking mat or parchment paper. Top the bottom half of each croissant with 2 slices of Canadian bacon (or breakfast ham), and several thin slices of Brie, as shown. Set aside.

Step 9. When the Instant Pot™ cook time is complete, immediately switch the pressure release valve to “Venting.” Once the steam is fully released and the pin drops, carefully remove the lid.

Step 10. Combine the cornstarch and water in a small bowl and stir into the chutney to thicken.

Step 11. Transfer 2/3 of the chutney mixture to a blender and pulse several times until blended, but not completely smooth. Stir the blended chutney back into the Instant Pot™ and simmer for a few minutes until the desired consistency is reached. Turn off the unit.

Step 12. Slice croissant then spread two tablespoons of the warm chutney onto the top half of each croissant. Place the baking sheet in the oven and heat for 5-7 minutes, or just until the Brie is nicely melted, but not running off the sandwiches.

Step 13. Remove from oven and add the baby arugula to each sandwich, if using, and serve immediately. Enjoy!

Did you enjoy these Croissants with Homemade Cherry Chutney? Let me know in the comment section below. Don’t forget to follow me on my social media to stay updated on my latest posts!

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Jump to Recipe

Croissants with Homemade Cherry Chutney Recipe

Lori

These delicious Croissants with Homemade Cherry Chutney is a great breakfast sandwich. I can say that croissants still are the best bread for breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 minutes mins

Oven time 7 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2 croissant sandwiches + approximately 1 3/4 cups cherry chutney

Ingredients

  

Cherry Chutney Ingredients

• 1 T. extra virgin olive oil
• 1 c. red onion approximately 1/2 medium, chopped
• 1 1/2 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1 t. dried or fresh rosemary
• 1 t. dried thyme
• 1/2 t. crushed red pepper flakes*
• 1 T. fresh ginger , peeled and finely minced
• 1/4 t. salt
• 1/4 c. balsamic vinegar
• 1/3 c. brown sugar , packed
• 1 T fresh orange zest preferably organic
• 1 large orange , peeled and cut into chunks
• 12 oz. frozen cherries , thawed with juice, roughly chopped
• 2 t. cornstarch
• 2 t. water

Remaining Ingredients

• 2 large croissants , cut in half lengthwise
• 4 slices Canadian bacon or breakfast ham
• 3 oz. Brie , cut into thin slices and rind trimmed
• 1/4 c. cherry chutney
• Fresh baby arugula (Optional)

Instructions

 

• Select the “Sauté” function on the Instant Pot™ and set to high heat.
• Add the olive oil and onion to the pot. Sauté, stirring frequently, until the onion softens and develops a bit of color, approximately 3-4 minutes.
• Add the cinnamon, nutmeg, rosemary, thyme, crushed red pepper flakes, and fresh ginger. Stir to combine and cook, stirring occasionally, until nicely browned and the spices are fragrant, approximately 3-4 minutes.
• Deglaze the pot by adding the balsamic vinegar and gently scraping the bottom of the unit to incorporate the brown bits into onion mixture.
• Add the brown sugar, orange zest, orange chunks, and cherries to the Instant Pot™. Stir to combine and turn the unit off.
• Add the lid and lock it into place, then set the release valve to “Sealing.” Select the “Manual” function and adjust the cook time to 3 minutes.
• Meanwhile, place the top oven rack in the center position and pre-heat the oven to 350°F.

Assembling Croissants with Homemade Cherry Chutney

• Arrange the croissant halves onto a rimmed baking sheet lined with a Silpat™ baking mat or parchment paper. Top the bottom half of each croissant with 2 slices of Canadian bacon (or breakfast ham), and several thin slices of Brie, as shown. Set aside.
• When the Instant Pot™ cook time is complete, immediately switch the pressure release valve to “Venting.” Once the steam is fully released and the pin drops, carefully remove the lid.
• Combine the cornstarch and water in a small bowl and stir into the chutney to thicken.
• Transfer 2/3 of the chutney mixture to a blender and pulse several times until blended, but not completely smooth. Stir the blended chutney back into the Instant Pot™ and simmer for a couple minutes until the desired consistency is reached. Turn off the unit.
• Slice croissant then spread two tablespoons of the warm chutney onto the top half of each croissant. Place the baking sheet in the oven and heat for 5-7 minutes, or just until the Brie is nicely melted, but not running off the sandwiches.
• Remove from oven and add the baby arugula to each sandwich, if using, and serve immediately. Enjoy!

Keyword Brunch

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