Ingredients for Sour Cherry Chutney
- 3 lbs sour cherries, pitted
- 2 medium red onions, finely diced
- 1 cup light brown sugar
- 1 1/2 teaspoons dry mustard
- 1 teaspoon pickling salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground cloves
- 1 cup cider vinegar
- 1 1/2 tablespoons fresh ginger root, grated
- 1 tablespoon fresh lemon juice
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How to Make Sour Cherry Chutney
- Combine cherries, vinegar, sugar, onion, ginger, and spices in a large saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 60-70 minutes, stirring occasionally, until the chutney has thickened and the cherries have softened.
- Stir in the lemon juice and salt during the last 5 minutes of cooking.
- Remove from heat and let cool completely. The chutney will thicken further as it cools.
- Transfer to sterilized jars and store in the refrigerator for up to 2 weeks or in a cool, dark pantry for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
620g
Fat
1g
Carbs
56g
