Indian Cherry Chutney Recipe

Indian Cherry Chutney Recipe Recipe

Chutney is an Indian condiment that's used to add more flavor to main courses. Chutneys can be sweet, savory, sour or spicy and are often a combination of the four.

The kids went cherry-picking recently. After "pigging out" on their haul, all that was left was about a quart of fairly unattractive cherries. They were too smushed for a pie or a tart, but I was determined not to waste them. It occurred to me that a chutney might be an excellent use for them. Cherries have a sweet and sour flavor that matches perfectly with the spices commonly found in chutneys. In fact, one of my father-in-law's favorite chutneys is made from raw mangoes. Unlike the chutney that's made from ripe mangoes which is very sweet, the raw mango chutney is more tart, while still maintaining some fruitiness.

This chutney would be the perfect accompaniment to lamb, goat or poultry but since there are so many vegetarians in my house, I decided to serve it with some fried tofu. They don't even know what they're missing!


Yields: 3 cups

1 quart fresh Bing cherries, washed, stemmed, pitted
1 tablespoon canola oil
1/2 teaspoon lemon zest
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon lemon juice
1/2 teaspoon orange zest
1/4 cup malt vinegar
1/2 yellow onion, chopped
2 tablespoons brown sugar
3/4 teaspoon salt
1-1/2 tablespoons ginger garlic paste
1/4 teaspoon black peppercorns
1/4 teaspoon red chili flakes
1 whole dry red chile, stemmed


Place the cherries in a bowl. Coat them with one tablespoon of brown sugar and the lemon juice. Let macerate for about 10-15 minutes until the juices begin to flow.

Dry roast cumin and fennel seeds. Grind both spices in a spice grinder (I use a coffee mill that I keep exclusively for grinding spices).

In a saucepan, heat the oil. Add the onion and cook , for about 2-3 minutes until they're translucent. Add the whole dry red chile and the ginger garlic paste. Cook for about 5-8 minutes over medium heat. Stir occasionally.

Add the cherries, cumin and fennel powder, red chili flakes and about 2-3 tablespoons of water. Season with salt and black pepper. Bring to a boil then immediately reduce the heat to medium. Cook for about 15-20 minutes. Stir occasionally. Add the lemon and orange zests. Cook for about 5 minutes, until the zest is coated in the syrupy mixture.

Add the malt vinegar, the lemon juice and the remaining brown sugar; let simmer for about 10 minutes. Remove and discard the whole red chile.

Let the chutney cool completely.

Serve at room temperature. I paired the cherry chutney with some fried tofu and brown basmati rice.

Bon appétit!


Indian cuisine always calls for ginger garlic paste. It tastes great and is very healthy for you as well. Just clean the ginger and remove any dirt. Peel the ginger root with a paring knife, then finely chop the root. Place the chopped ginger and 5 cloves of garlic in a blender, add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a small jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.

My tip to get freshly pitted cherries is to call your kids . Just make a small criss-cross incision using a pairing knife and use your fingers to get the pit. It's messy (they can eat the ones they mess up) and fun for them.

Cherry Chutney can be served as an appetizer with crackers, toasted bread or as a spread on a turkey sandwich.

Chutneys are usually served with basmati rice or roti (an Indian wheat-base flat bread).

Cherry Chutney with picture

Published By: Jacqueline Pham on August 14, 2009.


[-] Cherry Chutney - Guest-Nicole43
I bet you could make this chutney with other fruits like peach, apricot or blueberries. It sounds delicious
[ Posted at 12:02 PM on 8/14/09 | Reply ]
[-] wow - Guest-OysterCulture
We love cherries and chutney, but this one would not have occurred to us, mainly because there are never any cherries left over. We eat them like popcorn in this house. What a wonderful idea, now if I can convince hubby to not eat all the cherries....

OysterCulture Website Link
[ Posted at 1:05 PM on 8/14/09 | Reply ]
[-] Cherry Chutney - Guest-Emily
This sounds wonderful! It would be the star of the plate I am sure with that wide range of flavors.

Emily Website Link
[ Posted at 1:22 PM on 8/14/09 | Reply ]
[-] Julia @ Mélanger - Guest-JuliaMlanger
Wow, that chutney sounds divine. I always greedily eat more chutney then I probably need to with my Indian dishes. Just love the beautiful and complex flavours!

Julia @ Mélanger Website Link
[ Posted at 3:03 PM on 8/14/09 | Reply ]
[-] Cherry Chutney - Guest-SallyBR
Wow, I love chutney, but never tried one made with cherries. This seems awesome!

SallyBR Website Link
[ Posted at 11:33 PM on 8/14/09 | Reply ]
[-] Cherry Chutney - Guest-Jenofa2eatwrite
This looks delicious, and since D loves both chutney and cherries, this seems like it would be a natural around our house.

Jen of a2eatwrite Website Link
[ Posted at 2:18 PM on 8/15/09 | Reply ]
[-] So Good - Guest-Parita
Wow cherry chutney sounds fantastic, love the ingredients used, so flavorful!

Parita Website Link
[ Posted at 10:18 PM on 8/15/09 | Reply ]
[-] Yum! - Guest-Yvonne7
I made cherry chutney about 8 yrs ago when my friend brought me 15+ lbs of cherries and I tired of making jam. Unforunately, I lost the recipe, but this sounds divine. I know if will be as yummy as the first batch I made. I picked 30# of cherries the other day and will be canning cherries for the next several days.
[ Posted at 10:05 AM on 6/22/12 | Reply ]

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