Cherry Chutney recipe

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Ingredients

1 pound cherries, pitted
1 cup cider vinegar
½ cup rice vinegar
1 large onion, chopped
1 Granny Smith apple - peeled, cored and chopped
¼ cup white sugar
¼ cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons Chinese five-spice powder
1 teaspoon salt
¼ teaspoon ground nutmeg

Nutrition Info

80.4 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 0.6 g
fiber: 1.3 g
protein: 0.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 196.8 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

Recipe Yield

12 servings

Recipe Note

I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat!

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