Spicy Honey Sweetened Cherry Chutney Recipe
- 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.
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!)
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Subscribe & Keep Track of Your Preserved Food