Cherry Chutney

This sweet-and-sour chutney works beautifully on pork, lamb or chicken.


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1 tablespoons crushed garlic
1 1/2 tablespoons pureed fresh ginger*
1/3 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon freshly ground black pepper
5 cups pitted bing cherries**
*Puree the ginger by cutting the root into small pieces, adding a little water, and blending to a fine paste in the food processor. Alternatively, finely grate the ginger using a microplane or box grater.**Substitute thawed frozen bing cherries when fresh are out of season. 
  1. Combine the garlic, ginger, and vinegar in a spacious bowl and let sit for 30 minutes.
  2. Add the brown sugar, salt chili, and pepper and mix well.
  3. Place the cherries in a heavy-bottomed pan set over medium high heat.
  4. Add the spice mixture to the cherries and stir well.
  5. Bring to a boil, then reduce the heat and cook for 30 minutes at a medium simmer.
  6. Cool to room temperature.
  7. Serve.
Preparation Time: 
1 hour and 15 minutes, plus cooling time.