CHERRY CHUTNEY
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
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
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Md Reajul
[email protected]This chutney is a great way to use up leftover cherries. It's also a nice change from the usual apple or pear chutney.
Chris Williamson
[email protected]This chutney is easy to make and it tastes great. I love the combination of sweet and sour. I've already made it twice and I'm sure I'll be making it again soon.
Andiswaandie Mgudlwa
[email protected]I'm not a big fan of chutney, but this recipe changed my mind. It's so flavorful and versatile. I've been using it on everything from chicken to fish to cheese. It's also great as a dipping sauce for appetizers.
Tri FAM
[email protected]This cherry chutney is amazing! I made it for a party last weekend and it was a huge hit. Everyone loved the sweet and tangy flavor. I will definitely be making this again.