Cherry Apple Chutney- Dean - WI

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Published on January 12, 2015

Cherry Apple Chutney

Makes two cups. Serving Size: two tablespoons.


3 tablespoons olive oil
1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/2 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon brown sugar
1/4 teaspoon salt
1 cup water
1 Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar  



  1. In large skillet, heat oil over medium heat.
  2. Add onion, gingerroot, and hot pepper flakes; sauté, stirring, 5 minutes.
  3. Add cherries, brown sugar and salt.
  4. Stir in water, cover, and cook over medium heat 5 minutes.
  5. Add apple, cover and cook until apple is just tender, about 6-8 minutes.
  6. Stir in cornstarch mixture and cook over high heat, stirring, until mixture is thickened and appears glazed, about 1 minute.
  7. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week.

NOTE: this sweet and sour chutney is great paired with grilled meat or poultry, fruit, crackers, sandwiches and appetizers.


Nutrition Facts (per serving)

Calories: 47
Fat: 2.5 g
Cholesterol: 0 mg
Carbohydrates: 6 g
Protein: 0 g
Fiber: 1 g
Sodium: 37 mg

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