By • June 19, 2010 15 Comments

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Author Notes: When I lived in Portland, Oregon, I had a roommate who had an uncle who owned a cherry farm at The Dalles which is located along the Columbia River. We drove over one day and spent many hours up on ladders picking cherries. After we brought our bounty home we proceeded to pit them (we really had a LOT of cherries!) So, we recruited friends to help. One of her friends came by to pit cherries and drink wine. That was the first time that I met my future husband, Freddy. I make this recipe every year, nostalgic of that meeting...and, it is also a great recipe! (we have been married almost 32 years)dymnyno

Serves about 3 cups

  • 1/2 pound apricots, pitted and diced
  • 1 pound dark red cherries, pitted
  • 1 cup sugar
  • 1/2 cup golden raisins or dried cherries for a very intense cherry flavor
  • 3/4 cup apple cider vinegar
  • 1 small onion, diced
  • 1 teaspoon curry powder
  • 1 teaspoon red pepper flakes
  • 1 cup slivered almonds
  • 1 tablespoon fresh lemon juice
  1. In a heavy pot on medium heat, cook the cherries with the sugar.
  2. As the cherries start to break up, add the diced apricots, raisins, vinegar, lemon juice and onion. Stir to combine. If the mix is too thick add a little water. Cook until the fruit breaks down and the onions are cooked.(about 10 minutes)
  3. Add the curry powder , red pepper flakes and the slivered almonds.
  4. Simmer on low heat for about 20 minutes.
  5. Cool the chutney and serve.
  6. NOTE: this recipe can be made in larger amounts and canned and processed for your pantry.

More Great Recipes: Condiments|Fruit|Curries

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Comments (15) Questions (0)


over 2 years ago TheWimpyVegetarian

I completely intended to make this some time ago!!! I'm so glad to see this again so I can move it up on my list to make as soon as fresh cherries hit the market!! I can't eat the almonds - can I substitute pine nuts for the crunch?


over 2 years ago dymnyno

I love it that your photograph is featured!


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

One of my favorite chutneys, ever. Made some last summer; just opened a jar last month to go with a ham served by a friend at an open house. Just heavenly. I've put this recipe right at the top of my "must make" list for canning this summer. I don't add the almonds, by the way, as I don't care much for the way they get soft and lose their crunch. This chutney is so, so good though, even without them! ;o) P.S. When making a second batch last year, I found that "someone" had been snacking on the cherries I'd hoped to use, so I filled out the balance (about 5 ounces) with just-picked blueberries. Just as good!


over 2 years ago Lizthechef

This has got to be a contender for the best chutney ever - I have been making this in summer ever since you first posted it - and the love story always makes me smile.


about 4 years ago melissav

I'm processing jars of this as I type. The chutney is delicious. I couldn't find apricots so I used nectarines (all that I could find) and instead of the raisins used half dried cherries and half dried apricots. It is really fantastic; already thinking of all the ways to enjoy it. I doubled the recipe and ended up with 8 half pint jars plus a little ramekin full for the fridge. Thanks for the recipe and I love the story behind it.


about 5 years ago cheese1227

My second date with my husband was topping and tailing gooseberries! Perhaps we suggest this type of activity to!


about 5 years ago Midge

A great story. Just saved the recipe. Thanks for sharing it!


about 5 years ago Lizthechef

Just made this - doubled - it is out of this world! I added dried apricots plus the dried cherries. So happy to have a jar for the fridge that I can dig into now - canned the rest for later. Thumbs up!


about 4 years ago good cooking

at which stage did you can the rest and for how long?


about 4 years ago Lizthechef

for "good cooking" I canned it right away, just put the leftovers (ran out of sterile jars) aside in the fridge.


about 5 years ago Lizthechef

I love the family/friend stories almost as much as the great recipes folks post - thanks for both! I was hoping for a cherry chutney recipe and you didn't disappoint me!


about 5 years ago Lizthechef

I'm making this over the weekend - love the combo of cherries and apricots - going with the dried cherries, I think. Thumbs up!


about 5 years ago lapadia

I second that, your recipe looks and sounds delicious. LOVE the story...Cheers to almost 28 years!


about 5 years ago TheWimpyVegetarian

Looks delicious, and I love the story!


about 5 years ago ellenl

What a lovely story and I also can't wait to try the recipe!