Spicy Cherry Chutney Food

CHERRY CHUTNEY

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.

SPICY CHERRY AND APPLE CHUTNEY

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.

SPICED CHERRY CHUTNEY

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.,

SPICY CHERRY CHUTNEY RECIPE

Steps:

• Place all of the ingredients into a large stockpot.
• Place the stockpot on a burner over medium heat.
• Cook the contents, stirring occasionally, for 45 minutes.
• Serve as a condiment as desired.

SPICED CHERRY TOMATO CHUTNEY

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.;

SPICED CHERRY TOMATO CHUTNEY

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.

SWEET CHERRY CHUTNEY

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.

CHERRY CHUTNEY

Steps:

• Combine all ingredients in a large heavy based saucpan.
• Bring to boil, reduce the heat and simmer, covered for one hour.
• Uncover and simmer, stirring occasionlly, until mixture is thickened. (This takes approx another 30 minutes or so.).
• Remove from heat and let cool at room temperature.
• Refrigerate in glass jars.

SPICY TART CHERRY CHUTNEY

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.