Cherry Cranberry Chutney Recipe

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Cherry Cranberry Chutney
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  1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally.
  2. Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers. Yield: 2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.52 Kcal (613 kJ)
Calories from fat 42.41 Kcal
% Daily Value*
Total Fat 4.71g 7%
Sodium 7.08mg 0%
Potassium 195.87mg 4%
Total Carbs 25.66g 9%
Sugars 14.64g 59%
Dietary Fiber 1.72g 7%
Protein 2.4g 5%
Vitamin C 14.2mg 24%
Iron 0.5mg 3%
Calcium 14.9mg 1%
Amount Per 100 g
Calories 192.15 Kcal (804 kJ)
Calories from fat 55.62 Kcal
% Daily Value*
Total Fat 6.18g 7%
Sodium 9.29mg 0%
Potassium 256.88mg 4%
Total Carbs 33.65g 9%
Sugars 19.2g 59%
Dietary Fiber 2.26g 7%
Protein 3.15g 5%
Vitamin C 18.6mg 24%
Iron 0.7mg 3%
Calcium 19.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 4

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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