Sour Cherry Chutney
Sweet, tangy, and delightfully spiced, this Sour Cherry Chutney is the perfect blend of bold flavors to elevate any dish. Juicy sour cherries are paired with the warming kick of ginger, a hint of cinnamon and cloves, and the subtle heat of red chili flakes for a condiment that’s as versatile as it is irresistible. Simmered with brown sugar and apple cider vinegar, this chutney strikes an ideal balance of sweet and tart, making it a standout accompaniment to roasted meats, cheese boards, or even a crusty piece of bread. Ready in just 45 minutes, this easy-to-make chutney not only adds a touch of gourmet flair to your meals but also stores beautifully for up to two weeks in the fridge. Perfect for foodies and home cooks alike, this recipe is a must-try for anyone looking to add a burst of flavor to their culinary repertoire.
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Recipe Information
Ingredients
- 500 grams sour cherries, pitted
- 1 medium red onion, finely chopped
- 150 grams brown sugar
- 120 milliliters apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 60 milliliters water
Instructions
Prepare the sour cherries by washing, pitting, and measuring 500 grams. Set aside.
In a medium saucepan, heat a splash of water over medium heat and add the finely chopped red onion. Cook for 3–4 minutes until softened, stirring occasionally.
Add the grated ginger, minced garlic, and red chili flakes. Cook for another minute until fragrant.
Stir in the pitted sour cherries, brown sugar, apple cider vinegar, ground cinnamon, ground cloves, salt, black pepper, and 60 milliliters of water.
Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
Once boiling, reduce the heat to low and simmer uncovered for 25–30 minutes. Stir occasionally to prevent sticking and to ensure the flavors meld together.
As the chutney cooks, the cherries will break down and the mixture will thicken. If it becomes too thick, add a splash of water to adjust the consistency.
Taste the chutney and adjust seasoning if needed. For additional sweetness, add a small amount of sugar, or for more tang, add a splash of vinegar.
Once thickened to your liking, remove the chutney from heat and allow it to cool slightly.
Transfer the chutney to sterilized jars if storing, or serve immediately as a condiment. It can be refrigerated in a sealed container for up to 2 weeks.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 24.4 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
