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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
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    1-1/4 cups

Ingredients

  • 3 cups fresh or frozen pitted tart cherries, thawed
  • 1 large sweet onion, finely chopped
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1/3 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons grated orange zest
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspice

Directions

  • 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
2 tablespoons: 73 calories, 0 fat (0 saturated fat), 0 cholesterol, 66mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • delowenstein
    Jul 1, 2019

    I made this chutney on 6/26/2019! It's a 5* winner! I used MINCED ginger from a jar and I used Buffalo wing sauce! I DID cover my saucepan and simmered on reduced heat for the 45 to 50 minutes!

  • randcbruns
    Jun 1, 2019

    Good flavor and goes great over goat cheese.