Thursday, July 30, 2015

Sweet Cherry Chutney

One of my favorite things of all is Peach Chutney.   Lily and I can go through a jar ourselves.  It's lovely with sliced apples and brie.   Or poured over pork chops and slow cooked.  I like it with 2 tsps of red pepper flakes, which gives it just enough heat, but not too much for me.   You can add more or less to taste.

I had a few bags of sweet cherries left and decided to try my favorite chutney recipe with cherries instead of peaches.    It was lovely!   Here's what I did.

Sweet Cherry Chutney

  • 8 Cups pitted sweet cherries, sliced in half
  • 2 T mustard seeds
  • 1 tsp - T red pepper flakes  [I like 2 tsp]
  • 2 Cups sugar
  • 1/2 Cup white wine vinegar [I use my own homemade white wine vinegar]
  • 1/4 Cup crystallized ginger, chopped up [That's a handful of ginger pieces, if you don't want to cram it into a cup measure.]
  • 3 cloves garlic, minced
  • 3/4 Cup raisins 
Combine ingredients and cook down until enough liquid boils off that you can drag a spoon/spatula across the bottom of the pan and it leaves a dry place for a second before the juices flow again.   Take your time.    The cherries were pretty juicy, so I let it cook on low, with a simmering bubble, for a couple of hours. 

For more recipes as easy as these, check out my ebook on the sidebar.  A Simple Jar of Jam: 180+ recipes & variations for jam using low sugar pectin.  Every purchase goes a long way toward supporting the blog.   Thank you!


  1. Don't know what chutney is but the recipe has some amazing ingredients. I'll have to give it a try.

    1. It's dark and sweet and pungent and spicy. I love it with cheese and crackers. And fruit. And over meat. YUM.


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