Cherry Chutney Recipe -
Cherry Chutney Recipe
  • READY IN 6 hr

Cherry Chutney

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    6 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

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

Most Helpful Critical Review
May 25, 2015

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 less sugar, and used Garam Masala paste instead of Chinese five spice, and it was spot on. Thanks for the idea though!

Nov 10, 2011

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 cheeses and ramekins of honey (sprinkled with a few white sesame seeds) and chutney along with nice crackers. We provided little demitasse spoons and cheese knives so everyone could pick their favorite cracker and cheese and then drizzle some honey and chutney on top. The sweet/savory flavor is so sophisticated! This combination was always available at the most elegant events. Just be sure to not cook too long or you will end up with cherry jam!

Nov 04, 2012

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 added about an 1/8 teaspoon cardamom. Yum!

Mar 04, 2014

Really nice... love it on cheese

May 26, 2013

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.

Jul 15, 2015

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 vinegar and rice vinegar

Jul 06, 2015

I made this exactly per recipe. It made three 8 oz. jars with a little bit left over. It is great mixed with plain yogurt. Will try it on oatmeal too.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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