Dried-Cherry Chutney

1 Review
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Yield:
5 cups (serving size: 1/3 cup)
By Chef Bob Hurley and Chef Bob Hurley
April 1999
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 281
  • Caloriesfromfat 1%
  • Fat 0.2g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1.5g
  • Carbohydrate 73g
  • Fiber 1.8g
  • Cholesterol 0.0mg
  • Iron 1.5mg
  • Sodium 6mg
  • Calcium 25mg

How to Make It

Step 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.

Step 2

Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.

Napa Valley Grille, Yountville, California

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Ratings & Reviews

dgitlin612's Review

dgitlin612
October 30, 2010
Made it with the pork tenderloin and onions. I did not have raspberry vinegar, so used a little balsamic. Did not get as thick as I expected, but extremely tasty anyway. We've made it before and will make it again.