Spiced Cherry Chutney Recipes

SPICED CRANBERRY CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

SPICY CHERRY CHUTNEY

Steps:

• Soak the sultanas in the kirsch/vodka for half an hour just to plump them up
• Toss all the ingredients into a non-reactive pan and heat gently till the sugar has dissolved
• Bring to the boil then lower heat to a simmer for about 45 minutes till a spoon can leave a clear trail on the bottom of the pan
• Ladle the cherry chutney into sterilised jars

SPICY CHERRY CHUTNEY

Steps:

• In a medium sauce pan, heat olive oil over medium-high heat. Saute onion and pepper until onion is translucent, about 5 minutes. Stir in ginger and saute until fragrant, about 1 minute.
• Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 40 to 45 minutes.
• Transfer to a bowl or serving dish and set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature or store in fridge and serve cold.

CHERRY CHUTNEY

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.

SPICY CHERRY CHUTNEY RECIPE

Steps:

• Place all of the ingredients into a large stockpot.
• Place the stockpot on a burner over medium heat.
• Cook the contents, stirring occasionally, for 45 minutes.
• Serve as a condiment as desired.

SPICED CHERRY TOMATO CHUTNEY

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.;

SPICED CHERRY CHUTNEY

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.,

ASIAN PEAR AND DRIED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until slightly thickened and pears are tender, stirring occasionally. Serve at room temperature or chilled.

SPICY CHERRY AND APPLE CHUTNEY

Steps:

• In a heavy medium-size saucepan, combine all ingredients & bring to a boil.
• Reduce heat & simmer 20 to 30 minutes until thickened.
• Serve hot or cold with any type of meat. Rrefrigerate any leftovers.

SPICED CHERRY TOMATO CHUTNEY

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.

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.