Best Cherry Chutney Recipes

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SPICED CHERRY CHUTNEY



Spiced Cherry Chutney image

This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 1h10m

Yield 1-1/4 cups.

Number Of Ingredients 12

3 cups fresh or frozen pitted tart cherries, thawed
1 large sweet onion, finely chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY CHUTNEY



Cherry Chutney image

I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat!

Provided by Scott Simmons

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 6h

Yield 12

Number Of Ingredients 11

1 pound cherries, pitted
1 cup cider vinegar
½ cup rice vinegar
1 large onion, chopped
1 Granny Smith apple - peeled, cored and chopped
¼ cup white sugar
¼ cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons Chinese five-spice powder
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 18.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 196.8 mg, Sugar 15.8 g

SPICED CHERRY TOMATO CHUTNEY



Spiced Cherry Tomato Chutney image

Provided by Jamie Oliver

Time 1h5m

Number Of Ingredients 13

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
Small pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Steps:

  • Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND GRILLED CHERRY TOMATO CHUTNEY



Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Time 1h45m

Yield 6 servings

Number Of Ingredients 34

2 tablespoons canola oil
Handful fresh mint leaves, for serving
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Mesa Curry Powder, recipe follows
3 cups fish stock or vegetable stock
2 cups unsweetened coconut milk
4 ears corn, grilled and kernels removed
Kosher salt and freshly ground black pepper
1 large skinless halibut fillet, preferably center cut (about 2 pounds)
Canola oil
Handful fresh cilantro leaves, for serving
Grilled Cherry Tomato Chutney, recipe follows
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground chile de arbol
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
Handful fresh cilantro leaves, for serving
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

  • For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
  • Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
  • Preheat a grill for direct and indirect grilling.
  • Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
  • Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
  • Combine all the spices in a small bowl.
  • Prepare a charcoal grill for direct grilling, high heat.
  • Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
  • Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

RHUBARB-CHERRY CHUTNEY



Rhubarb-Cherry Chutney image

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 55m

Yield 6 cups.

Number Of Ingredients 12

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves

Steps:

  • In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Nutrition Facts :

CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY



Cranberry, Sour Cherry, and Grapefruit Chutney image

Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 cups

Number Of Ingredients 8

1 bag (12-ounce) fresh or frozen (thawed) cranberries
3/4 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon ground cardamom
Pinch of ground cloves
Pinch of salt
1/2 cup dried sour cherries
2 Ruby Red grapefruits, pith and peel removed, separated into segments

Steps:

  • In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.

GRILLED PORK TENDERLOIN WITH FRESH CHERRY CHUTNEY



Grilled Pork Tenderloin with Fresh Cherry Chutney image

Categories     Pork     Backyard BBQ     Cherry     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 teaspoon ground allspice
1 tablespoon vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 teaspoon cayenne pepper
1 1 1/4-pound pork tenderloin

Steps:

  • Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.
  • Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.
  • Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.

GRILLED CHERRY TOMATO CHUTNEY



Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Categories     condiment

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

  • Prepare a charcoal grill for direct grilling, high heat.
  • Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
  • Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY



Seared Duck Breasts With Cherry Rhubarb Chutney image

for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.

Provided by chia2160

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/4 cup honey
1/3 cup balsamic vinegar
1 tablespoon minced ginger
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 jalapeno, seeded and diced
5 sage leaves, chopped
2 cups rhubarb, sliced
1/2 cup chopped vidalia onion
2 cups tart cherries, stemmed and pitted
4 boneless duck breasts, with excess skin removed.

Steps:

  • combine first 10 ingredients in a large saucepan.
  • bring to simmer over low heat until sugar dissolves.
  • add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
  • for duck:.
  • with a sharp knife, score the fat on the breasts in a cross pattern.
  • heat a grill pan and add duck, fat side down, cook for 5 minutes.
  • you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
  • drain the fat.
  • (i like mine well, family likes their's rare).
  • turn over and cook 5-10 minutes more, to taste.
  • serve with chutney.

Nutrition Facts : Calories 497.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 163.2, Sodium 120.7, Carbohydrate 63.7, Fiber 3.4, Sugar 56.5, Protein 31.6

SPICY CHERRY AND APPLE CHUTNEY



Spicy Cherry and Apple Chutney image

I slightly tweaked this recipe, the original of which was found on the Oregon Fruit Products Co's website www.oregonfruit.com.

Provided by Sydney Mike

Categories     Chutneys

Time 33m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can dark sweet cherries, drained
1 large tart apple, pared, cored, diced
3/4 cup vinegar
3/4 cup brown sugar, packed
1 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon red chile, crushed (optional)

Steps:

  • In a heavy medium-size saucepan, combine all ingredients & bring to a boil.
  • Reduce heat & simmer 20 to 30 minutes until thickened.
  • Serve hot or cold with any type of meat. Rrefrigerate any leftovers.

CHERRY CRANBERRY CHUTNEY



Cherry Cranberry Chutney image

I found this recipe in a cookbook compiled by a friend's quilting group. Try it with chicken-but don't stop there. It's good with turkey, ham, pork and venison, too.

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 10

1 cup dried cherries
1/2 cup fresh or frozen cranberries
1/2 cup raisins
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup unsweetened apple juice
1/4 cup chopped celery
1-1/2 teaspoons grated lemon zest
1/4 to 3/4 teaspoon crushed red pepper flakes
1/2 cup chopped walnuts, toasted

Steps:

  • In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

SWEET CHERRY CHUTNEY



Sweet Cherry Chutney image

Make and share this Sweet Cherry Chutney recipe from Food.com.

Provided by Diana Adcock

Categories     Chutneys

Time 1h50m

Yield 6 half pints

Number Of Ingredients 6

10 cups pitted sweet cherries (about 7 pounds)
1 cup dark brown sugar
2 1/2 teaspoons ground allspice
1 1/4 cups white vinegar
4 teaspoons corn syrup
1 1/2 cups raisins

Steps:

  • Add all ingredients except raisins in a large stainless or enamel pot.
  • Bring to a full rolling boil stirring constantly until sugar is dissolved.
  • Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
  • Stir in raisins and boil for 5 more minutes.
  • Ladle into clean hot jars leaving 1/2 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

ASIAN PEAR AND DRIED CHERRY CHUTNEY



Asian Pear and Dried Cherry Chutney image

My wife and I serve this with roast pork or grilled pork chops. The fruits lend a natural sweetness. This spiced chutney also makes a great appetizer with cream cheese and crackers. -Michael Watz, Normal, Illinois

Provided by Taste of Home

Time 55m

Yield 12 servings (1/4 cup each)

Number Of Ingredients 11

4 cups coarsely chopped Asian or Bosc pears
1-1/2 cups packed brown sugar
1 cup dried cherries
1 cup cider vinegar
2 tablespoons minced fresh gingerroot
4 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until slightly thickened and pears are tender, stirring occasionally. Serve at room temperature or chilled.

Nutrition Facts :

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY



Rhubarb, Cherry, and Golden Raisin Chutney image

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     Lime     Raisin     Brandy     Spring     Summer     Chill     Vegan     Rhubarb     Simmer     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 8

1/2 cup golden raisins
1/4 cup dried tart cherries
1/4 cup brandy
1/4 teaspoon mustard seeds
1/4 teaspoon aniseed
1 cup chopped rhubarb
1/2 cup sugar
2 tablespoons fresh lime juice

Steps:

  • Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

SPICY TART CHERRY CHUTNEY



Spicy Tart Cherry Chutney image

Categories     Condiment/Spread     Fruit     Ginger     Onion     Vinegar     Orange     Cherry     Spice     Bell Pepper     Simmer     Gourmet

Yield Makes 1 1/2 Cups

Number Of Ingredients 13

1 navel orange
3 cups fresh or frozen pitted tart cherries (about 2 pints fresh, picked over)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced peeled fresh gingerroot
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon dried mint, crumbled
1/4 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.

SOUR CHERRY CHUTNEY



Sour Cherry Chutney image

Make and share this Sour Cherry Chutney recipe from Food.com.

Provided by dicentra

Categories     Cherries

Time 1h10m

Yield 4-5 half pints

Number Of Ingredients 8

6 cups chopped pitted sour cherries (Tart)
1 1/2 cups finely chopped red onions
2 1/2 cups packed light brown sugar
1 tablespoon dry mustard
1 teaspoon pickling salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 cup cider vinegar

Steps:

  • Prepare jars, lids and bands.
  • In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
  • Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
  • Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
  • NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.

TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY



Turkey Burgers With Rhubarb and Cherry Chutney image

In the summer we like grilled turkey burgers and this tangy chutney pairs up perfectly with them. Who can resist a tasty grilled burger topped with grilled onions and this delicious relish!

Provided by MarieRynr

Categories     Poultry

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 27

1 1/4 lbs ground turkey
3 tablespoons buttermilk
2 tablespoons olive oil
2 tablespoons minced fresh sage leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 large sweet onion
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 pinch paprika
2 lbs fresh rhubarb, trimmed,peeled and cut into 1/2 inch pieces
3 tablespoons sugar
1/2 cup honey
1 cup sour cherry, pitted
5 tablespoons red wine vinegar
3 tablespoons red wine
2 teaspoons mustard seeds
2 teaspoons kosher salt
1 pinch cinnamon
1 pinch allspice
1 pinch cayenne
1/2 cup minced red onion
3/4 cup celery, sliced 1/2 inch pieces
2 teaspoons orange zest
1 tablespoon minced jalapeno pepper (no seeds)
2 teaspoons lime juice
4 hamburger buns

Steps:

  • Make the chutney earlier in the day or the day before.
  • Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
  • let the rhubarb macerate and drain for 1/2 hour.
  • In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
  • Stir in the onion and cook for 2 minutes to soften.
  • Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
  • when done it should be tender, but still have some texture.
  • Don't over cook.
  • Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
  • Stir in the lime juice, remove from the pan and let cool.
  • Serve either at room temperature or chilled.
  • To grill the onions, cut the onion into 4 1/2 inch thick slices.
  • Brush with oil and season with salt and paprika.
  • Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
  • Remove from grill and keep warm.
  • For the burgers, in a medium bowl, combine all burger ingredients and mix well.
  • Form into four patties, each about 3/4 inch thick.
  • Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
  • Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
  • Enjoy!

CHERRY CHUTNEY GRILLED CHOPS



Cherry Chutney Grilled Chops image

Marinated pork chops, grilled to crisp perfection and basted in a sweet and spicy black cherry glaze. Serve with your favorite autumn ale alongside grilled veggies and or roasted potatoes!

Provided by CheifChef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h35m

Yield 8

Number Of Ingredients 10

2 cups cider vinegar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes
8 bone-in pork chops
1 (12 ounce) package frozen black cherries, thawed
1 cup water
½ cup white sugar
2 tablespoons chopped fresh mint

Steps:

  • Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
  • Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
  • Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Drizzle the chutney over the pork chops; garnish with the mint.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 22.9 g, Cholesterol 69.2 mg, Fat 10.8 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 637.3 mg, Sugar 21.3 g

CHERRY-CRANBERRY CHUTNEY



Cherry-Cranberry Chutney image

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

Provided by mensan98th

Categories     Chutneys

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

Steps:

  • Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
  • Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
  • Mix the ingredients well.
  • Bring to boil over medium to medium-high heat.
  • Reduce heat and simmer for 20 minutes or until cranberries pop.
  • Cool, then chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1

DUCK BREAST WITH CHERRY CHUTNEY



Duck Breast with Cherry Chutney image

This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (from about 1 small onion)
3 cloves garlic, crushed
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1/2 teaspoon ground cumin
Scant 1/4 teaspoon crushed red-pepper flakes
1/2 cup coarsely chopped red bell pepper
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
3 cups canned Bing cherries
1/2 cup golden raisins
1 tablespoon chopped fresh tarragon or chives
4 boneless duck breasts, skin-on (about 1 pound each)
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
  • Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
  • Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
  • Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
  • Preheat oven to 450 degrees with a rack set in the center.
  • Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare (125 degrees on an instant-read thermometer), about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
  • Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney.

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