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Cherry Chutney Recipe


Chocolate mousse cake served with cherry chutney
Roy Hsu/Photographer's Choice RF/Getty Images
Cherry Chutney pairs especially well with soft goat cheese. In the summer, fresh cherries can be used. In the winter, frozen cherries work just as well. Serves 8-10 as an appetizer spread accompanied by cheese

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1 tsp. minced onion
  • 1 tsp. minced fresh ginger root
  • 2 Tbsp. white wine vinegar
  • ¼ tsp. red pepper flakes
  • 1/8 tsp salt
  • 2 tsp. brown sugar
  • 1 cup pitted cherries
  • 2 sage leaves, minced


In a medium-sized saucepan, combine onion, ginger, vinegar, red pepper flakes, salt, and brown sugar. Bring to a boil and add cherries. If you are using frozen cherries, defrost the cherries and drain liquid before using.

After adding cherries, turn heat to a low simmer and put the lid on the saucepan. Continue to simmer on low for five minutes to soften the cherries. Remove the lid and bring heat up to medium. Stir occasionally to prevent the liquid from burning. Simmer five minutes more, until the liquid thickens and the chutney has a jam-like consistency.

Remove from heat. Add minced sage. Cool to room temperature before serving.

Recipe by Jennifer Meier.

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