CHERRY CHUTNEY
A sweet & sour condiment made from fresh cherries, cherry chutney is perfect on grilled meat.
Provided by Cheryl Bennett
Categories Condiments
Time 50m
Number Of Ingredients 11
Steps:
- In a medium pot, heat oil over medium low heat then add onions and garlic.
- Cook until softened, but not browned, 6 - 7 minutes, then add red wine vinegar and cook a few minutes more.
- Add in cherries, currants, ginger, brown sugar, mustard, salt and pepper.
- Simmer for 30 minutes, stirring occasionally, until cooked down and thickened. *see note
- Cool completely then pack in an airtight container and refrigerate.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 ounce, Sodium 87 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
HONEY AND CHERRY CHUTNEY
'This recipe came from an all cherry cookbook I found at a farmer's market. Be prepared with extra copies of this recipe, one bite and everyone will ask for it!" Kitty Stout, Madison, Ohio
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts., Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 209 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED CHERRY CHUTNEY
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
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.
GRILLED CHERRY TOMATO CHUTNEY
Steps:
- Prepare a charcoal grill for direct grilling, high heat.
- Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
- Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.
SPICED CHERRY TOMATO CHUTNEY
Provided by Jamie Oliver
Time 1h5m
Number Of Ingredients 13
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.;
SOUR CHERRY CHUTNEY
Make and share this Sour Cherry Chutney recipe from Food.com.
Provided by dicentra
Categories Cherries
Time 1h10m
Yield 4-5 half pints
Number Of Ingredients 8
Steps:
- Prepare jars, lids and bands.
- In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
- Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
- Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
- NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.
SPICY TART CHERRY CHUTNEY
Steps:
- With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.
SWEET CHERRY CHUTNEY
Make and share this Sweet Cherry Chutney recipe from Food.com.
Provided by Diana Adcock
Categories Chutneys
Time 1h50m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Add all ingredients except raisins in a large stainless or enamel pot.
- Bring to a full rolling boil stirring constantly until sugar is dissolved.
- Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
- Stir in raisins and boil for 5 more minutes.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
CHERRY CHUTNEY GRILLED CHOPS
Marinated pork chops, grilled to crisp perfection and basted in a sweet and spicy black cherry glaze. Serve with your favorite autumn ale alongside grilled veggies and or roasted potatoes!
Provided by CheifChef
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h35m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
- Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Drizzle the chutney over the pork chops; garnish with the mint.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 22.9 g, Cholesterol 69.2 mg, Fat 10.8 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 637.3 mg, Sugar 21.3 g
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