Put sweet cherries, dried cherries, sugar, vinegar, walnuts, cinnamon, cloves, ginger, salt and cayenne in a heavy Dutch oven; mix well.
3 cups sweet cherries, 1 cup dried tart cherries, 1 cup granulated sugar, 3/4 cup cider vinegar, 1/2 cup walnuts, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground ginger, 1 tsp salt, 1/2 tsp cayenne pepper
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.
Notes
A side dish that is so good with cold meats and cheeses.