Spiced Cherry Chutney Recipes

SPICY CHERRY CHUTNEY

Spicy Cherry Chutney image

A delicious chutney that goes perfectly with game, cheese, pate, BBQ and so much more

Provided by Karon Grieve

Categories chutney

Time 55m

Number Of Ingredients 9

Ingredients

100 g sultanas
2 tbsp kirsch (or vodka)
1 kg cherries (stoned/pitted)
1 red onion (finely chopped)
1 apple (peeled, cored and chopped)
150 ml vinegar (white, red or cider vinegar)
150 g sugar
1 tsp ginger (fresh ginger grated or 1/2 tsp dried ginger)
1/2 tsp ground cinnamon

Steps:

Soak the sultanas in the kirsch/vodka for half an hour just to plump them up
Toss all the ingredients into a non-reactive pan and heat gently till the sugar has dissolved
Bring to the boil then lower heat to a simmer for about 45 minutes till a spoon can leave a clear trail on the bottom of the pan
Ladle the cherry chutney into sterilised jars

Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

SPICED CHERRY CHUTNEY

Spiced Cherry Chutney image

This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 1h10m

Yield 1-1/4 cups.

Number Of Ingredients 12

Ingredients

3 cups fresh or frozen pitted tart cherries, thawed
1 large sweet onion, finely chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY CHUTNEY

Cherry Chutney image

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!

Provided by Scott Simmons

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 6h

Yield 12

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 18.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 196.8 mg, Sugar 15.8 g

SPICY CHERRY CHUTNEY RECIPE

Spicy Cherry Chutney Recipe image

Sick of regular jelly or jam? Try this spicy cherry chutney, a perfect topping on toast, sandwiches, and crostini, and a delicious condiment for meat.

Provided by Kristen Carli,Mashed Staff

Categories sauce

Time 50m

Number Of Ingredients 5

Ingredients

4 cups frozen pitted cherries
⅓ cup brown sugar
¼ cup balsamic vinegar
1 teaspoon red chili flakes
1 jalapeño, diced with stem and seeds removed

Steps:

Place all of the ingredients into a large stockpot.
Place the stockpot on a burner over medium heat.
Cook the contents, stirring occasionally, for 45 minutes.
Serve as a condiment as desired.

SPICED CHERRY TOMATO CHUTNEY

Spiced Cherry Tomato Chutney image

Provided by Jamie Oliver

Time 1h5m

Number Of Ingredients 13

Ingredients

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
Small pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Steps:

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

SPICED CHERRY TOMATO CHUTNEY

Spiced Cherry Tomato Chutney image

Make and share this Spiced Cherry Tomato Chutney recipe from Food.com.

Provided by AmandaInOz

Categories Chutneys

Time 1h5m

Yield 4 jars

Number Of Ingredients 13

Ingredients

1 onion, finely chopped
2 garlic cloves, chopped
2 -4 small red chilies, crumbled
1 pinch coriander seed, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
1 pinch cumin, pounded
olive oil
4 anchovy fillets
3 ounces ripe cherry tomatoes, washed, whole
20 ounces brown sugar
8 tablespoons red wine vinegar
salt & freshly ground black pepper

Steps:

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.
Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point.
Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal.
If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

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