Dried-Cherry Chutney

If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.

This recipe goes with Pork Tenderloin with Dried-Cherry Chutney and Caramelized-Onion Sauce

Yield: 5 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 73g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 6mg
  • Calcium: 25mg


  • 4 cups dried tart cherries
  • 3 cups sugar
  • 2 cups water
  • 1 1/2 cups red wine vinegar
  • 1 cup diced Vidalia or other sweet onion
  • 1/2 cup raspberry vinegar
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced jalapeño pepper
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon grated orange rind
  • 3 whole cloves
  • 1 (3-inch) cinnamon stick


  1. Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature.
  2. Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.
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