2teaspoonsto 1 tablespoon saltstart with the 2 tsp. and taste test at end of cooking
1/2 to 2teaspoonsred pepper flakesto 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.