Easy Cherry Ginger Chutney Recipe

An off-white hand made owl filled with cherry ginger chutney sits on a white surface. There is a plate peaking into the corner of the image with an arugula salad and fresh cherries.

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This easy chutney recipe combines fresh and dried cherries with ginger, whole spices and the a flowery surprise ingredient.


  • 3 cups Stemilt dark-sweet cherries, pitted and halved
  • 1/4 cup dried Bing cherries, chopped
  • 1/4 cup dried hibiscus flowers (not tea), chopped
  • 1 1/2 TBSP fresh ginger, peeled and minced
  • 1/2 tsp cumin seeds
  • 1/4 cup fresh lime juice
  • 2 TBSP brown sugar
  • 1/2 tsp crushed red pepper flakes
  • Salt to taste



  1. Place all ingredients into a saucepan. Mix well and cover.
  2. Bring to a boil over high heat and uncover.
  3. Turn the heat to medium or medium-low and simmer for 15 minutes, stirring occasionally.
  4. Remove the chutney from the heat and cool to room temperature.
  5. Taste and adjust seasoning if necessary. This keeps well, covered and refrigerated for one week. Bring back to room temperature before serving.


Nutritional Information

Per Serving

  • Calories: 33
  • Fat Content: 0.1g
  • Sodium Content: 0.9mg
  • Carbohydrate Content: 8.2g
  • Sugar Content: 6.6g
  • Protein Content: 0.4g
  • Cholesterol Content: 0mg


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