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My review
Cherry Chutney
Scott Simmons
"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!"
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Ingredients
6 h servings 80 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 80 calories; 0.6 g fat; 18.9 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
9/10/2011
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 chee...
Most helpful critical review
5/25/2015
This is a great idea. Execution could be better. The recipe above is heavy on the vinegar and sugar and the cherry flavor takes a back seat. Tried it again with only 3 Tbsp cider vinegar, a lot...
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9/10/2011
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 chee...
5/25/2015
This is a great idea. Execution could be better. The recipe above is heavy on the vinegar and sugar and the cherry flavor takes a back seat. Tried it again with only 3 Tbsp cider vinegar, a lot...
11/4/2012
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 add...
7/15/2015
Browned chicken thighs.. With salt and pepper.. Poured.the chutney on top.. With a little chYicken broth.. Baked for 57 minutes at 375.. In the frying pan.. Out of this world.. I used wine vineg...
7/6/2015
I made this exactly per recipe. It made three 8 oz. jars with a little bit left over. It is great mixed with plain yogurt. Will try it on oatmeal too.
5/26/2013
This is one of the best chutneys I have ever tasted! I would not change a thing. The 5 spice seasoning and cider vinegar are key, so don't skimp there.
6/18/2017
I made it with Bing cherries and substituted the Chinese Five Spice for Curry powder. Came out a beautiful golden color. It was kinda soupy though so I added some cornstarch to thicken it a litt...