Cherry Chutney is one of the first dishes my mother showed me. It is a dish that goes so well with all cold meats and cheeses. Whether it be a ploughman’s lunch, light snack, main meal or in sandwich. This adds a lovely sweet taste to all of them. Also this works very well as a side dish with Indian recipes. Try our other chutney recipes such as Honey Mango Chutney, Dried Cherry Relish, Currant Chutney or Spicy Tomato Chutney. All of these recipes are included within our Chutney Category with new ones being added every day. A chutney is often the finishing touch a meal needs.
- Put sweet cherries, dried cherries, sugar, vinegar, walnuts, cinnamon, cloves, ginger, salt and cayenne in a heavy Dutch oven; mix well.
- Bring to boiling over high heat, stirring constantly.
- Reduce heat to medium; cook, stirring constantly, 30 minutes, or until mixture thickens. Do not overcook.
- Refrigerate, covered, until ready to use; this chutney will keep for several weeks. It is good served with all kinds of meats or as an appetizer with crackers over cream cheese.