Spicy Honey Sweetened Cherry Chutney Recipe
Try something new with the season’s cherries – make a delicious cherry chutney recipe that is sweetened with only honey and loaded with chutney flavors of onion, ginger, and raisins.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 9 half pints 1x
- Category: Condiments
- Method: Cooking
- Cuisine: Indian
- 4 pounds cherries, pitted and halved or chopped*
- 1 1/2-cups onion, chopped
- 1 to 1 1/2-cups honey, to taste (I use 1 cup with sweet cherries)
- 1 3/4-cup apple cider vinegar
- 1 cup raisins, chopped**
- 3 large cloves garlic, minced
- 1 lemon or lime, zested and juiced***
- 2 tablespoons freshly grated ginger (or 1 tablespoon dry ginger)
- 1 tablespoon dry mustard
- 2 teaspoons to 1 tablespoon salt (start with the 2 tsp. and taste test at end of cooking)
- 1/2 to 2 teaspoons red pepper flakes, to taste (we like things spicy, so 2 teaspoons is our choice – adjust as needed)
- Add all the ingredients to a large pot (6 qt. or larger) and stir well.
- Bring to a boil and then reduce the heat to cook at a soft boil (about medium-low). Stir often as the chutney reduces, cooking for about an hour. It is ready when it’s reduced by 1/3 to 1/2 and has a thickened consistency.
- While the chutney is cooking, prepare your canning jars, lids and pot according to these directions. You will need to wash and keep 4 to 5 pint jars or 9 to 10 half pint jars warm. (You can also choose to freeze the chutney if you don’t wish to can – simply add it to freezer containers leaving 1-1/2 inch headspace.)
- When the chutney is reduced and thickened, turn the heat to low and ladle the chutney into each prepared jar with a 1/2-inch headspace. Wipe rims, attach lids and process for 15 minutes in a boiling water canner. Remove to a towel-lined surface and let sit for 12 hours before checking seals, labeling, and storing in a cool, dark place.
- Canned condiments like chutney should be used within a year to a year and a half.
*I like the consistency better with chopped, but if you like larger chunks you may prefer cut in half. If using frozen cherries, thaw just enough to be able to chop them.
**This is my “secret” to all chutneys with raisins: chop them in a small food chopper before adding to the pot and there will be no swollen, squishy raisins! Unless you like them like that – then you can forget the chopping secret.
***Each gives a slightly different flavor – it’s fun to test which you like best. I’m partial to lime.
- Serving Size: 1 Tablespoon
- Calories: 27
- Sugar: 2.6g
- Sodium: 35mg
- Fat: 0.1g
- Carbohydrates: 6.6g
- Fiber: 0.2g
Keywords: Condiment, Cherry Recipe, Chutney Recipe
Other Chutney Recipes to Try:
And a Couple Recipes to Use Your Chutney:
Rhubarb Chutney Salad Dressing (Cherry Chutney would be great in this, too!)
Cranberry Feta Chicken Salad with Chutney Dressing (makes a quick meal in wraps!)
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