Ingredients
1 pound fresh cherries, pitted and halved (or ¾ cup dried cherries)
½ medium onion, finely diced
⅓ cup apple cider vinegar
¼ cup brown sugar
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ cup golden raisins (optional)
Zest of ½ lemon
Instructions
Prepare the base: In a large, heavy-bottomed saucepan, combine the vinegar, brown sugar, ginger, garlic, cinnamon, cloves, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
Add aromatics: Add the diced onion and cook for 5-7 minutes until softened and translucent.
Add cherries: Stir in the cherries and raisins (if using). Bring the mixture to a gentle boil, then reduce heat to low and simmer.
Cook down: Simmer uncovered for 45-60 minutes, stirring occasionally, until the mixture thickens and becomes jammy. The cherries should break down partially but still have some texture.
Finish: Stir in the lemon zest during the last 5 minutes of cooking. Taste and adjust seasoning - add more sugar if too tart, more vinegar if too sweet, or more salt to enhance flavors.
Cool and store: Let cool completely before transferring to sterilized jars. Refrigerate for up to 6 weeks.
Notes:
The chutney will thicken more as it cools
For a smoother texture, pulse briefly with an immersion blender
Can be frozen for up to 6 months
Best flavor develops after sitting for at least 24 hours
Serving suggestions: Excellent with aged cheddar, roasted pork, or as part of a cheese board.