A versatile sweet and savory cherry sauce for pork, chicken, duck or fish. Add to a cheese plate, mix into a grain pilaf or use as a glaze for roasted onions.
4 cups pitted, chopped sweet, dark cherries such as Bing
1 tsp fine sea salt
3/4 cup lightly packed brown sugar
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
3/8 cup freshly squeezed lime juice
1/2 cup finely diced onion
1 clove garlic, minced
2 tbsp Worcestershire sauce
1 tbsp yellow mustard seed
1 tsp dried powdered ginger
1/8 tsp ground cinnamon
1/8 tsp ground clove
1/8 tsp chipotle chili powder or other ground hot pepper
If this is your first time canning, familiarize yourself with the process by reading this.
Prepare your jars, lids, canning kettle and tools for waterbath canning.
Combine all chutney ingredients in a large, wide, non-reactive pan. Bring mixture to a boil over medium-high heat. Stir frequently and cook until onions are translucent and chutney thickens, about 20 minutes.
Turn heat under the chutney to low, then ladle the chutney into hot jars, leaving a 1/2-inch headspace. Remove air bubbles, adjust head space and wipe jar rims carefully. Lid your jars according to manufacturer's directions, then transfer your jars to the canning kettle. Process ten minutes in a boiling water bath canner.
Turn off heat under canning kettle and let jars sit in the hot water for 5 minutes. Set a kitchen towel on the counter in a draft free place, and remove jars to the towel.
Jars should begin sealing almost immediately - you'll hear a sharp ping! as they seal. Leave jars alone for 8 to 12 hours to fully cool and set their seals, then check seals. Transfer any jar that hasn't sealed to the refrigerator and use it within 2 weeks. Store remaining jars at cool room temperature away from direct light. Chutney is best used within a year.
CoursesWater Bath Canning: Sauce
Recipe by Northwest Edible Life at https://nwedible.com/dark-cherry-chutney-canning-recipe/