Cherry Chutney

Cherry Chutney

Scott Simmons

"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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Ingredients

6 h servings 80 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

I loved this! It's wonderful with crackers and goat or havarti cheese, as well as over pork. I have worked in catering and at fancy events we would prepare a cheese tray with many different chee...

Most helpful critical review

This is a great idea. Execution could be better. The recipe above is heavy on the vinegar and sugar and the cherry flavor takes a back seat. Tried it again with only 3 Tbsp cider vinegar, a lot...

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I loved this! It's wonderful with crackers and goat or havarti cheese, as well as over pork. I have worked in catering and at fancy events we would prepare a cheese tray with many different chee...

Worked like a charm! We really enjoyed it! Thanks!

This recipe had tons of great flavor from the fruit and the spices, but we felt it was a bit heavy on the vinegar. When we make it again, we will add 1/4 to 1/2 cup more brown sugar. We also add...

This is a great idea. Execution could be better. The recipe above is heavy on the vinegar and sugar and the cherry flavor takes a back seat. Tried it again with only 3 Tbsp cider vinegar, a lot...

Browned chicken thighs.. With salt and pepper.. Poured.the chutney on top.. With a little chYicken broth.. Baked for 57 minutes at 375.. In the frying pan.. Out of this world.. I used wine vineg...

Really nice... love it on cheese

This is one of the best chutneys I have ever tasted! I would not change a thing. The 5 spice seasoning and cider vinegar are key, so don't skimp there.

Too bitter for our tastes--there was no cherry taste but only onion, made bitter by too much Chinese Five Spice. I'll try another recipe in future.

I haven't made it....but intend to...first I wanted to know what kind of cherries you used...at least are the sweet or sour cherries? Thanks!

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