Cherry Chutney Recipe
This Cherry Chutney Recipe delivers a sweet-tart condiment to serve with curries, grilled cheese, veggie burgers, grilled tofu, roasted vegetables and more.
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Cherry Chutney Recipe
This Cherry Chutney Recipe delivers a sweet-tart condiment to serve with curries, grilled cheese, veggie burgers, grilled tofu, roasted vegetables and more.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 1lb cherriessweet, pitted, chopped
- 1medium appleHoneycrisp or Granny Smith, peeled, chopped
- 1/4cup raisins
- 1/2cup onionred, medium, chopped
- 1/4cup balsamic vinegar
- 1/2cup orange juicefreshly squeezed
- 1/4cup light brown sugarlightly packed
- 1tbsp Dijon mustardwhole grain
- 1clove garlicminced
- 1tsp gingerfresh, grated
- 1/4tsp allspice
- 1 cinnamon stick
- 1pinch Kosher salt
Instructions
- Combine vinegar, orange juice, garlic, ginger, mustard, brown sugar, allspice and salt in saucepan. Stir over medium heat until all ingredients are combined and sugar is melted.
- Add the rest of the ingredients to the saucepan, stir well to combine. Bring to a low boil, then reduce heat to low and simmer for 40 minutes, stirring occasionally. As it cooks all of the ingredients will turn deep red from the cherry juice. At around the 30 minute mark the liquid will begin to reduce – this is desirable.
- Remove pan from heat. When the chutney is completely cool remove the cinnamon stick, and then transfer the chutney to a sterilized jar. Store in refrigerator for up to two weeks.