Spicy Cherry and Apple Chutney
Elevate your meals with this exquisite Spicy Cherry and Apple Chutney, a vibrant blend of sweet, tangy, and fiery flavors that's perfect for both gourmet feasts and casual dining. Fresh, juicy cherries and tart Granny Smith apples form the heart of this chutney, complemented by aromatic spices like cinnamon, allspice, and a touch of red chili flakes for heat. Grated ginger and minced garlic bring warmth and depth, while apple cider vinegar and a hint of sugar provide the perfect balance of acidity and sweetness. Slow-cooked to a luxurious jam-like consistency, this chutney is ideal as a condiment for roasted meats, cheeses, or even as a topping for crusty bread. Quick to prepare and irresistibly flavorful, it’s a must-have addition to your pantry and a conversation starter at any table.
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Recipe Information
Ingredients
- 500 grams fresh cherries, pitted and halved
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 medium red onion, finely chopped
- 200 grams white granulated sugar
- 150 milliliters apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 stick cinnamon stick
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a large, heavy-bottomed saucepan, combine the pitted and halved cherries, diced apples, and chopped red onion.
Add the sugar, apple cider vinegar, grated ginger, minced garlic, and red chili flakes to the saucepan.
Stir in the cinnamon stick, ground allspice, salt, and black pepper. Mix everything thoroughly to ensure the spices and flavors are evenly distributed.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 45 minutes. Stir occasionally to ensure even cooking, and mash the fruit slightly with the back of a spoon as it softens.
After cooking, the chutney should thicken to a jam-like consistency. If it is still too watery, cook for an additional 5-10 minutes, stirring frequently.
Remove from heat, discard the cinnamon stick, and allow the chutney to cool slightly.
Transfer the chutney into sterilized jars while hot, leaving about 1 cm of headspace at the top. Seal tightly with lids.
Let the jars cool completely at room temperature before storing them in the refrigerator. For best flavor, allow the chutney to mature for at least 24 hours before serving.
Serve chilled or at room temperature as a condiment alongside your favorite dishes.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 42.6 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 37.3 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 231 mg | 5% | |
*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.
