Cherry Chutney is a fantastic summer condiment to make with fresh, sweet cherries. If you are unfamiliar with chutney, let me give you a quick description. It’s like a relish, it has sweet and sour ingredients, usually coming from sugar or fruits and vinegar. It is a blend of sweet and savory. Chutney is a great condiment to use with grilled meats or vegetables and this cherry chutney went splendidly with a grilled flank steak.
During warm summer months, when stone fruit is at its peak, I make big batches of this chutney to put up for winter months when I need a bit of summer.
I’m on a serious cherry kick lately. I can’t get enough of them. We have gone through almost 10 pounds in the last month because they always seem to find their way into my cart. You know, just in case I need more. I’ve been putting them in everything from cakes to oatmeal and this week, I decided to go a savory route.
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Back in my restaurant days, we would make chutneys out of all kinds of seasonal fruits.
It is a fantastic way to preserve fruit without turning it into a sweet jam.
What is chutney?
That, my friends, is a lengthy discussion. If you are thinking about traditional chutneys from India, then that is an entirely different animal than what we are talking about here. Those can be made from herbs, peanuts, yogurt, coconut, etc.
What’s the meaning of “chutney”? The chutney that I am referring to, for our purposes, likely came from the British. Thank you, England! Basically, it was a way of preserving fruit, much like making jam. The main difference is the addition of vinegar.
All chutneys should have a sweet and tart (or sour) quality to them. If it is just sweet, it should be called preserves.
How to make chutney
You can turn almost any fruit you like into a chutney. This apple chutney bruschetta is a great example of a sweet and sour blend of fruit and vinegar. The basics of a chutney are blending sweet and savory – fruit, onions, sugar, vinegar. It’s all about balancing flavors so nothing is overpowering, but they all work together.
Chutney chicken is a great way to use chutney you’ve made. Pile a bit on top of baked chicken for a zesty addition to dinner.
Chutney with cheese boards
This chutney was paired with grilled meat, but it can also be a great addition to a cheese board or a charcuterie platter or even as a tasty spread on a hearty sandwich. Chutneys go really well with cheese. Whether you pair it with a creamy cheese like brie or a harder cheese like cheddar, it’s going to be delicious.
There are so many chutney varieties. Try this one and once you get a feel for chutneys, mix it up and try different fruits! Experiment with your favorites, combine a few different fruits. You could even make a combination of this cherry chutney and the apple chutney!
Cherry Chutney recipe
This chutney recipe has eight ingredients that’ll have to shop for. You likely already have oil and salt, so I’m not counting those. If you have a well-stocked pantry, you might already have most of the ingredients, as they are fairly basic.
The only ingredient that might be difficult to find are the currants. If you can’t find them, you have two options – either omit them or substitute with raisins. My store doesn’t always carry currants, so I often have to substitute. I prefer golden raisins to regular ones, so that is another possibility. I guess you have three options, don’t you?
Helpful tools for making cherry chutney:
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• Cherry pitter – This is an essential tool for making the job of pitting cherries go quickly
• Dried Currants – This is what you’re looking for at the grocery store, and a link to grab them from Amazon if you can’t find them
• 8 inch Chef Knife – a great investment, buy a quality knife and take care of it. You’ll never have to buy another one.
• 8 oz jars – perfect size for storing your chutney
Cherry season is not around for long, so don’t wait too long to grab a couple of pounds. I’ll be making another big batch before the summer is over to put up on the shelves so I can enjoy them long after they disappear from the stores.
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Looking for more?
Here are a few more cherry recipes to make this summer!
• Cherry Hand Pies – portable cherry pie. Yes, please!
• Cherry Coconut Rum Slushies – 3 ingredient drink that is unbelievably good.
• Cherry Crisp – easy, homemade summer staple. Nothing fancy, just a crisp like your Mom or Grandma made.
• Cherry Scones – so good with an afternoon cuppa
- 1 1/4 lb. fresh cherries, pitted and roughly chopped (approximately 3 cups)
- 1/2 small red onion, diced
- 1/3 cup dried currants
- 1 clove garlic, minced
- 1 1/2 tsp. grated ginger
- 1/2 cup red wine vinegar
- 1 TB whole grain mustard
- 2 TB light brown sugar
- 1 tsp kosher salt
- 1 TB canola oil
- In a medium pot, heat oil over medium low heat then add onions and garlic. Cook until softened, but not browned (5 minutes). Add red wine vinegar and cook a few minutes more.
- Add in cherries, currants, ginger, brown sugar, mustard and salt.
- Simmer for 30 minutes, stirring occasionally, until cooked down and thickened.
- Cool completely then pack in an airtight container and refrigerate.
I served this with grilled flank steak, but it would be a great addition to a cheese or charcuterie board!
Amount Per Serving: Calories: 97Saturated Fat: 1gSodium: 315mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g
Thanks for stopping by! Have a delicious day 🙂
Originally published: 8/2/16
Recently updated: 6/11/19