washington cherries canbassador - The Canning DivaI must say I am quite blessed to be selected by the Washington State Fruit Commission to be a Canbassador!  This month, I was sent over 8 pounds of fresh cherries to create and preserve something yummy!  Of course I wanted to create a fun blend of sweet and savory…so here is my delicious Savory Cherry Chutney with Caramelized Onions you can create in your home kitchen this season.


[caption id="attachment_3445" align="alignright" width="225"]cherry chutney remove cherry pits tip Use a chopstick to remove cherry pits.[/caption]

Savory Cherry Chutney with Caramelized Onions – makes approx. 12 half-pint or 6 pint jars

Use this delicious chutney on any cheese and meat tray and WOW your guests with its amazing array of flavors.  Another fun use it to mix a pint of chutney with 1/4 cup of grated Parmesan cheese, cut a slit into the center of a boneless, skinless chicken breast, stuff the mixture inside each breast and bake!  Serve your meal with an additional side of chutney.  The uses are endless~


10 cups sweet cherries, pitted and coarsely chopped

2 large baking apples, peeled and chopped fine

1 1/2 cups raisins

1 1/2 cups of sweet onion, cut in half then sliced thin

1 cup apple cider vinegar

4 garlic cloves, peeled and finely chopped

2 Tbsp Agave sweetener

1/2 cup raw sugar

1/2 tsp sea salt

1/4 tsp black pepper

1 Tbsp mustard seeds

1 tsp ground allspice


Using a skillet and wooden spoon, on low heat gently saute the sliced onions in the Agave sweetener until caramelized.  Approximately 7-10 minutes.  Lightly dust with black pepper, stir and set aside.

[caption id="attachment_3446" align="alignright" width="225"]caramelized onions add delicious flavor Caramelized onions add a savory flavor to this sweet cherry chutney![/caption]

In a large stock pot, combine all ingredients including the caramelized onions and bring to a boil using medium-high heat.  Stirring often to avoid scorching.  Boil gently for 5 minutes then fill clean, warm jars leaving a 1/2″ of headspace.

With a warm wash cloth dipped in vinegar, wipe each jar rim thoroughly to remove any food debris.  Place your sterilized lids and rings atop each jar and hand tighten.  Place jars in a water bather and cover with 1″ of hot water.  Process jars in a hot water bath – 10 minutes for half-pints and 15 minutes for pints.

The Canning Diva

Be sure to share this fun recipe and photos on Pinterest to share the love of canning!


[caption id="attachment_3447" align="aligncenter" width="300"]Savory Cherry Chutney fresh out of the water bath - The Canning Diva Savory Cherry Chutney fresh out of the water bath – The Canning Diva[/caption]

Check this out!

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