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Cherry and apple chutney recipe

Cherry and apple chutney recipe

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  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Apple chutney

I wanted to make something savoury with fresh cherries because there's only so much cherry pie and ice cream one man can eat!

5 people made this

IngredientsServes: 12

  • 450g cherries, pitted
  • 225ml cider vinegar
  • 125ml rice vinegar
  • 1 large onion, chopped
  • 1 Granny Smith apple - peeled, cored and chopped
  • 50g caster sugar
  • 55g brown sugar
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons Chinese five-spice powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg

MethodPrep:30min ›Cook:1hr10min ›Extra time:4hr20min preserving › Ready in:6hr

  1. Place the cherries, cider vinegar, rice vinegar, onion, apple, caster sugar, brown sugar, ginger, five-spice powder, salt and nutmeg into a large pot. Bring to a simmer over medium-high heat; 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 & ratingsAverage global rating:(13)

Reviews in English (13)

by Christy Cooks

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!-10 Sep 2011

by stairfamily

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!-04 Nov 2012

Just a few weeks ago I had this at a dinner party hosted by my friend Sandy who blogs at The Reluctant Entertainer during my trip to Harry and David in southern Oregon. The Autumn weather in southern Oregon couldn’t have been more perfect and we dined al fresco in her beautiful backyard on chalkboard paper lined tables with pears for centerpieces.

Anyone who meets Sandy feels instantly connected to her – she’s an incredible entertainer and really knows hot to make
you feel welcome.

Southern Oregon has the perfect landscape and climate for producing the best pears and produce. It’s also home to some of the finest cheese and great wine. Harry and David doesn’t just grow there own fruit (which are non-GMO btw), all their cakes, pastries, chocolates, cookies, Moose Munch and more all made on premises and they work directly with local wineries and cheese makers to offer the best Oregon wines, finest cheese such as award winning Rogue Creamery in their baskets.

Their fruit is harvested and kept in cold storage until ready to ship so that every basket delivered to your door step is perfect. And, we even got to make and package our own gift baskets, although I learned quickly that I was not cut out for making this a career as I took about 40 minutes to pack ONE basket!

If you ever visit Southern Oregon, you can go on a Harry and David tour and tour their kitchens. We all stayed at the charming Winchester Inn in Ashland. I loved sitting in that nook staring out the window…

They had the most comfortable beds, and served some of the best breakfasts I’ve ever tasted – and I’m not even a breakfast person! Example, these poached eggs over a souffle with an arugula salad and berry vinaigrette – to die for! Southern Oregon has amazing culinary talent. Would you believe this meal came out of a food truck?

Everlasting memories were made in those short few days and Oh how I miss those stunning mountain views and old and new friends…

You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts and starts to bubble. Serve hot.

Chutney pairs beautifully with the rich flavors of venison and lamb as well as duck and other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.

Sweet Cherry Chutney

I spent last Friday evening at the Whole Foods Market in Devon, PA, teaching a group of lovely ladies how to make and preserve a small batch of sweet cherry chutney.

Because it takes a bit longer than jam to cook down, I don’t often choose chutney for my classes and demos. But it happened to fit nicely for this particular class, and I’m so glad it did because it reminded me of just how good this particular preserve is.

I went home on Friday night with a stash of cherries from the sale and spent a chunk of time over the weekend pitting the cherries and slicing them into quarters (because I’m insane like that). I ended up making a larger, slightly tweaked version from the one we made in class, but it was no less delicious.

Once you get through the pitting of the cherries, this chutney couldn’t be simpler. It’s really just a matter of getting the ingredients into the pot, bringing them to a boil, and then cooking until the ingredients marry and the liquid evaporates. There’s no need to monitor the temperature or check for set. It’s done when it doesn’t look watery anymore.

Another nice things about making a preserve like this is that you can break up the cooking time. While my batch was simmering, Scott and I decided that we wanted to go for a walk. I just turned off the stove and slid the pot to a cool burner. When we got back, I brought the chutney back to a low bubble and finished it off.

Oh, and one more thing. If you don’t have the mental fortitude to pit and chop 4 pounds of cherries, try making this chutney with plums. It works just as well and isn’t as tedious.


Step 1

Heat 2 Tbsp. oil in a medium skillet over medium-high. Cook apple (which lends sweet and sour flavors to the chutney) and onion, stirring occasionally, until soft and lightly browned, 6–8 minutes season with salt and pepper. Stir in sambal oelek and chili powder and cook until fragrant, about 1 minute. Add tomatoes and cook, breaking up with a spoon, until beginning to darken and juices have evaporated, about 4 minutes. Add cherries and ½ cup water, season with salt and pepper, and cook, stirring, until thick and jammy, 5–7 minutes. Transfer to a serving bowl set aside.

Step 2

Meanwhile, spread mayonnaise on 1 side of each slice of bread. Turn 4 slices mayonnaise side down, then evenly spread about ⅓ cup pimiento cheese on plain side. Top with 4 remaining bread slices, mayonnaise side up.

Step 3

Brush a medium skillet with oil and heat over medium. Cook 2 sandwiches until golden brown on both sides, about 3 minutes per side. Brush skillet with oil and repeat with remaining sandwiches.

Step 4

Cut sandwiches in half and serve with chutney alongside for dippage purposes.

Do Ahead: Chutney can be made 1 week ahead cover and chill, or freeze 1 month.

Cherry Chutney

The other day, I was flipping through the USA Cookbook from author Sheila Lukins, when the Bing Cherry Chutney caught my eye. As most of the times, I ended up adapting the recipe so much, that it had nothing to do with the original at all. Sorry Sheila.

For this recipe, I used dark-red sweetheart cherries. They were easy to pit and worked great in this Chutney.

When freshly made and still warm, I found out something interesting: This Cherry Chutney tastes great over creamy, plain yoghurt. What I noticed later was that I ate half a cup this way, which was half of the amount I cooked. So maybe you should not follow my lead and consume it that way if you wanna keep it longer than a minute. Because keep in mind, this Chutney also tastes fantastic as an accompaniment to Indian food, pork or turkey.

Oh, and speaking of Chutney-eating habbits: Last week I ended up using it as sauce in my Portobello Burger, just yummy.

This Chutney tastes great as an accompaniment to nearly every Indian dish as well as to pork or turkey (BBQ). When freshly made and still warm, try over creamy plain yoghurt (my personal favorite).

To begin making the Apple And Raisin Chutney Recipe, heat oil over medium heat in a pan. Add in the onions saute the chopped onion for a minute or two, until translucent.

Once done add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan. Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.

Once apples turn mushy add the raisins and sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.

Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney turns thick, turn off the heat.

Let the chutney cool down to room temperature.

Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.

Store the chutney in the fridge. Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.

Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chikoo Banana Date Smoothie for a wholesome breakfast or an after school snack.

Low-Sugar Apple Chutney

When I was little, ketchup was my condiment of choice. I used it on everything from French fries and chicken nuggets to scrambled eggs. These days, ketchup rarely makes its way out of the fridge door. When my girls were really little I didn’t even keep ketchup in the house and the only time my girls had it was when we were out at restaurants. I’m not so much opposed to the popular condiment as much as I feel like there are more interesting dips and spreads to accompany food that are also healthier for us.

A Far Cry From Ketchup

Take my tomato jam for example. It’s made with sugar (a whole cup in fact), but lime juice, ginger, cumin, and cinnamon add a depth of flavor that you don’t get from the classic, All-American tomato condiment. Some may say that my tomato jam with all those flavors plus some spice from jalapeño isn’t kid-friendly (the girls’ grandparents will be the first to give that opinion), but I disagree. It’s all what you expose your kids to and how it’s presented. When I top a turkey burger or beef burger with this jam, my kids are biting into it with gusto – no requests for ketchup passing from their lips.

In a similar fashion, my Spicy Cherry Chutney is a crowd pleaser, delicious on top of grilled chicken, fish, and these Moroccan-Spiced Lamb Burgers. And everyone talks about cranberry sauce around Thanksgiving, but I’ll make it year round for the same purpose as these other jams and chutneys. I guess you can say homemade condiments are one of my favorite types of recipes to make, which brings me to this low-sugar apple chutney.

Apple Chutney All Year Round

Everyone associates apples with the fall, but they’re one fruit I have in my house all year round. They’re the most convenient fruit to pack for a snack and they tend to be a favorite of most kids. Not to mention all the ways you can use them in the kitchen!

    and Baked Apple French Toast are perfect for weekend breakfast and brunch. and Roasted Delicata Squash Apple Salad are light and delicious lunch options. and Spiced Quinoa with Roasted Apples make perfect side dishes for dinner. is always a hit with the kids as a weeknight after dinner dessert.

And now this Low-Sugar Apple Chutney. I’ve served this chutney on top of chicken burgers and salmon burgers and it has received rave reviews from the family (the kids each gave two thumbs up and hubby gave his seal of approval!).

In addition to chicken and salmon, this apple chutney would go great with turkey burgers, chicken breasts, a nice fillet of white fish like cod or tilapia, and I imagine it would be a superb fit with pork too (since we keep Kosher, I wouldn’t know about that, but I’m assuming!). It would also be a fab addition to a cheese plate. Mmmm…the possibilities are endless!

Unlike many jams and chutneys, this apple chutney is pretty low in sugar with only two tablespoons in the entire recipe. For point of reference, typical apple chutneys have 25 to 30 calories and 5 to 6 g sugar per 1 tablespoon serving. This chutney has 13 calories and 2 g sugar per 1 tablespoon, which is great since you definitely won’t want to stop at that small amount!

No matter what time of year it is, give my low-sugar apple chutney a try. It’s quick and easy to make and will keep in the fridge for a few weeks (although I’d be surprised if it lasts that long!).

Canning Cherry Chutney

But let’s get back to sweet cherries. (We’re number one! Whoo! We are the cherry champions! Okay, sorry. I’m really done now.) When 18 pounds of these dark, sweet beauties arrived on my doorstep, I knew I wanted to do something that danced between sweet and savory.

I wanted a sauce that I could pull out and pair with a simple grilled pork chop in early fall, or add to a plate of goat cheese or brie around the holidays. I wanted something like a chutney.

I started with an established recipe from the Ball Blue Book and then tweaked sweetness and spice to get the flavor I was looking for.

This chutney itself is very simple – just pit the cherries (this cherry pitter is why I don’t go crazy during cherry season) then chop, measure, combine and simmer.

After 15 or 20 minutes of simmering, the chutney will get thick and glossy. You can test the texture by spooning a bit of the chutney on to a plate. It should be soft, but not runny.

For powerfully flavored or specialty sauces like this, I like canning in small jars. I have become a huge fan of the little 4-oz jelly jars. They are just the right size for something like this chutney, but half-pints will work well too. This small batch recipe will fill 5 or 6 4-oz jars, or about 3 half-pints, depending on how juicy your cherries are and how much you reduce your chutney.

This sweet cherry chutney performed exactly as I hoped it would on the plate. When I served a few slices of pork tenderloin from my friends at Adalyn Farms, the cherry chutney enhanced the meat beautifully.

With creamy goat or blue cheese and some rustic bread it was a winner, too. And if you like the cheese-and-chutney combo, I imagine an old-school baked brie round topped with this chutney would be pretty much the best thing ever.

Cherry Chutney Recipe

Chutney is an Indian condiment made with fruit, vinegar and spices. This Cherry Chutney Recipe delivers a sweet-tart condiment to serve with curries, grilled cheese and cheese plates, veggie burgers, grilled tofu, roasted vegetables and more.

For years I pitted cherries using the paper clip method (cut an “X” in the cherry bottom, open a paper clip, stick clip loop into “X” and twist pit out). It worked, but it was time consuming when making a recipe with a lot of cherries. I FINALLY purchased this OXO pitter (not an affiliate link) and I’m glad I did. It quickly and neatly pits cherries or olives, it is reasonably priced, and it takes up very little drawer space.

When I make this Cherry Chutney Recipe I like for all of the chopped ingredients to be the same size. I start by cutting the cherries into eighths: half, quarter, half again. Then I cut the apple and onion to match the size of the cherries.

Peel fresh ginger with the tip of a spoon. Once you try it you will never do it any other way. No kidding.

If you love cherries, you may also enjoy this Bourbon Soaked Cherries Recipe.

This Cherry Chutney Recipe is an outstanding pairing with this Chocolate Hummus Recipe .

Watch the video: Συνταγή για τάρτα κεράσι - Ευτυχείτε! 462019. OPEN TV


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  2. Faris

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  3. Deiphobus

    Yes exactly.

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