Thursday, July 12, 2018

Cherry Chutney Time-Recipe

I didn't want to let cherry season (in the Northern hemisphere anyway) go by without posting this recipe. You need to plan ahead if drying your own cherries.

1 1/2 quarts fresh Bing (or other sweet) cherries, pitted and chopped
3 cups brown sugar
2 cups dried cherries
1 large red onion, chopped
2 tablrespoons mustard seed (I used a mixture of brown and yellow)
2 teaspoons ground dried ginger
1 teaspoon salt
2 cups red wine vinegar
1 cup cider vinegar (use malt vinegar if cider isn't available)
Rosemary and thyme to taste

Bring everything to a boil over medium heat stirring until sugar is dissolved. Reduce heat and simmer until thick and mounds easily on a spoon. As it cooks down, watch to make certain it doesn't scorch. Pour hot chutney into sterilised jars leaving 1/2 inch headspace. Adjust lids and process 10 minutes in a water bath canner adding 1 minute for each 1000 feet above sea level at your location. Let cool down 5 minutes in canner after processing before removing to a heat-proof surface to cool for 12 hours. Makes about 4 pints.


bahnwärterin said...

sweet cherries are over since a week at the farms around.... but your recipe sounds very tasty - will save it for next cherrie seasons.....
thank you! xxxxx

ThriftyParka said...

Yum! Thanks for posting your chutney recipient....sounds amazeballs!! Sadly I won't have time to can this year, as I'm ankledeep in the LAST few renos and such. But I shall continue to diligently read your posts as I anticipate many delicious, homemade goodies will be forthcoming from the ETB kitchen.

Happy thrifting ;)

Beth Waltz said...

Ptooie! I've been eating fresh cherries by the bag -- and saving the pits for a special "hot bag". My grannie used pits to create "comforts" for arthritic joints. She heated these pit-filled, feed-bag fabric bags in the warming section of a wood stove. Moi, I'm hoping the microwave will do the trick!

Polyester Princess said...

Sound delicious but being forever strapped for time, it won't happen here. Have been eating quite a lot of cherries lately, as I love them. I love anything with cherries, really! xxx

Miss Magpie said...

We have a little cherry tree in the garden and the birds had scoffed the lot before I even realised they were ripe!!

Goody said...

Ah well, maybe next year.

@Thrifty Parka
I am dying to see the remodel. I hope you will show us when it is all over.

You're probably doing an older version of those nutshell filled pillows they sell as "green" plus you get the bonus of eating the cherries.

Chutney is a very slow thing to cook-almost as bad as fruit butters. I've often wondered if you coulkd just do it in a slow oven or crock pot to avoid all the standing and stirring.

@Miss Magpie
Yep-birds know trhe fruit is ripe well before we do! You can net the tree, but then you have a full time job freeing dumb birds from the nets.

Mim said...

I think cherries are much more common in the US. I love them, but oh they are pricy. (Though given the time of year, maybe I should see if the cheap fruit stall has any for sale...) I bet that chutney is really delicious.