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Sauces & Seasonings
American/Indian
4 - 6 servings
15 minutes
25 minutes
2 cups Tasmanian cherries, pitted and halved
1 small red onion, finely chopped
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon grated fresh ginger
1 cinnamon stick
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1/3 cup golden raisins
1/4 cup water
Pinch of salt
In a medium saucepan, combine the red onion, apple cider vinegar, and brown sugar. Cook over medium heat until the sugar dissolves and the onions begin to soften, about 5 minutes.
Add the Tasmanian cherries, grated ginger, cinnamon stick, ground cardamom, ground cloves, and red pepper flakes (if using). Stir well to coat the cherries in the spiced mixture.
Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add the golden raisins, water, and a pinch of salt. Continue to cook for another 10–15 minutes, or until the mixture thickens to a chutney-like consistency. Adjust the seasoning if needed.
Remove the cinnamon stick before serving. Allow the chutney to cool completely, then transfer it to a jar or container.
Spiced Cherry Chutney pairs beautifully with roasted meats, cheese boards, or as a spread for sandwiches and wraps. Its warm spices and the rich sweetness of Tasmanian cherries add a festive touch to any meal.
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