Cherry and apple chutney

    6 hours

    I wanted to make something savoury with fresh cherries because there's only so much cherry pie and ice cream one man can eat!

    6 people made this

    Serves: 12 

    • 450g cherries, pitted
    • 225ml cider vinegar
    • 125ml rice vinegar
    • 1 large onion, chopped
    • 1 Granny Smith apple - peeled, cored and chopped
    • 50g caster sugar
    • 55g brown sugar
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons Chinese five-spice powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:4hr20min preserving  ›  Ready in:6hr 

    1. Place the cherries, cider vinegar, rice vinegar, onion, apple, caster sugar, brown sugar, ginger, five-spice powder, salt and nutmeg into a large pot. Bring to a simmer over medium-high heat; 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.

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    Reviews in English (13)


    I loved this! It's wonderful with crackers and goat or havarti cheese, as well as over pork. I have worked in catering and at fancy events we would prepare a cheese tray with many different cheeses and ramekins of honey (sprinkled with a few white sesame seeds) and chutney along with nice crackers. We provided little demitasse spoons and cheese knives so everyone could pick their favorite cracker and cheese and then drizzle some honey and chutney on top. The sweet/savory flavor is so sophisticated! This combination was always available at the most elegant events. Just be sure to not cook too long or you will end up with cherry jam!  -  10 Sep 2011  (Review from Allrecipes US | Canada)


    Worked like a charm! We really enjoyed it! Thanks!  -  24 Jun 2008  (Review from Allrecipes US | Canada)


    This recipe had tons of great flavor from the fruit and the spices, but we felt it was a bit heavy on the vinegar. When we make it again, we will add 1/4 to 1/2 cup more brown sugar. We also added about an 1/8 teaspoon cardamom. Yum!  -  04 Nov 2012  (Review from Allrecipes US | Canada)