Honey Cherry Chutney Recipes

SPICY HONEY SWEETENED CHERRY CHUTNEY RECIPE

Spicy Honey Sweetened Cherry Chutney Recipe image

Try something new with the season's cherries - make a delicious cherry chutney recipe that is sweetened with only honey and loaded with chutney flavors of onion, ginger, and raisins.

Provided by Jami Boys

Time 2h

Number Of Ingredients 11

Ingredients

4 pounds cherries (pitted and halved or chopped*)
1 1/2- cups onion (chopped)
1 to 1 1/2- cups honey (to taste (I use 1 cup with sweet cherries))
1 3/4- cup apple cider vinegar
1 cup raisins (chopped**)
3 large cloves garlic (minced)
1 lemon or lime (zested and juiced***)
2 tablespoons freshly grated ginger (or 1 tablespoon dry ginger)
1 tablespoon dry mustard
2 teaspoons to 1 tablespoon salt (start with the 2 tsp. and taste test at end of cooking)
1/2 to 2 teaspoons red pepper flakes (to taste (we like things spicy, so 2 teaspoons is our choice - adjust as needed))

Steps:

Add all the ingredients to a large pot (6 qt. or larger) and stir well.
Bring to a boil and then reduce the heat to cook at a soft boil (about medium-low). Stir often as the chutney reduces, cooking for about an hour. It is ready when it's reduced by 1/3 to 1/2 and has a thickened consistency.
While the chutney is cooking, prepare your canning jars, lids and pot according to these directions. You will need to wash and keep 4 to 5 pint jars or 9 to 10 half pint jars warm. (You can also choose to freeze the chutney if you don't wish to can - simply add it to freezer containers leaving 1-1/2 inch headspace.)
When the chutney is reduced and thickened, turn the heat to low and ladle the chutney into each prepared jar with a 1/2-inch headspace. Wipe rims, attach lids and process for 15 minutes in a boiling water canner. Remove to a towel-lined surface and let sit for 12 hours before checking seals, labeling, and storing in a cool, dark place.
Canned condiments like chutney should be used within a year to a year and a half.

Nutrition Facts : ServingSize 1 Tablespoon, Calories 27 kcal, Sugar 2.6 g, Sodium 35 mg, Fat 0.1 g, Carbohydrate 6.6 g, Fiber 0.2 g

HONEY AND CHERRY CHUTNEY

Honey and Cherry Chutney image

'This recipe came from an all cherry cookbook I found at a farmer's market. Be prepared with extra copies of this recipe, one bite and everyone will ask for it!" Kitty Stout, Madison, Ohio

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 10

Ingredients

1 can (14-1/2 ounces) pitted tart cherries, undrained
1/2 cup raisins
1/2 cup honey
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
1 tablespoon cornstarch
1 tablespoon water

Steps:

In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts., Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 209 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g 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

Ingredients

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

HONEY-ROASTED CHERRY TOMATOES

Honey-Roasted Cherry Tomatoes image

Provided by Hugh Fearnley-Whittingstall

Categories Vegetable Appetizer Roast Vegetarian Condiment Summer Honey Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 pound/500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

SPICY CHERRY CHUTNEY

Spicy Cherry Chutney image

This Spicy Cherry Chutney is sweet and sour with a bit of a kick. The perfect condiment to serve at your summer barbecue!

Provided by Jessica

Categories Dips, Sauces, & Salsas

Time 1h

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 cup chopped red onion
2 tablespoons minced habanero or jalapeno pepper, (use as few or many seeds as you'd like depending on your preferred spice level)
1 teaspoon freshly grated ginger
2 cups pitted, halved cherries, (can use frozen cherries out of season)
1/4 cup sugar
3 tablespoons cider vinegar
1 tablespoon lemon juice
1/4 teaspoon Kosher salt

Steps:

In a medium sauce pan, heat olive oil over medium-high heat. Saute onion and pepper until onion is translucent, about 5 minutes. Stir in ginger and saute until fragrant, about 1 minute.
Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 40 to 45 minutes.
Transfer to a bowl or serving dish and set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature or store in fridge and serve cold.

Nutrition Facts : Calories 60 calories, ServingSize 8 servings

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

Ingredients

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.

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

Ingredients

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.

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