Sour Cherry Chutney

  • Yield: 4 cups


2-- garlic cloves, minced
3 to 3 1/2cups chopped pitted dark cherries
1/2cup raisins
1 1/2cups brown sugar
3ounces cider vinegar
1/2tablespoon salt
1/8teaspoon ground cloves
1/8teaspoon cayenne pepper


  1. Combine first 5 ingredients in large saucepan and bring to a boil.  Lower heat and simmer uncovered for 1 hour and 20 minutes, stirring occasionally.  During last 40 minutes, add salt, cloves, and pepper.  Cool and refrigerate or store in sterilized jars.  Serve chutney cold with steak, beef roast, pork chops, or Cornish hen.


Recipe reprinted with permission from the Junior League Springfield Publication’s Honest to Goodness(Springfield, Illinois, 1990).