Honey and Cherry Chutney Recipe
Honey and Cherry Chutney Recipe photo by Taste of Home
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Honey and Cherry Chutney Recipe

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'This recipe came from an all cherry cookbook I found at a farmer's market. Be prepared with extra copies of this recipe, one bite and everyone will ask for it!" Kitty Stout, Madison, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 can (14-1/2 ounces) pitted tart cherries, undrained
  • 1/2 cup raisins
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Nutritional Facts

1/4 cup: 209 calories, 5g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 3g protein.


  1. In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts.
  2. Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 cups.
Originally published as Honey and Cherry Chutney in Taste of Home October/November 2009, p26

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sonntag User ID: 4601821 185026
Reviewed Nov. 22, 2012

"Been making this recipe every time I cook a turkey breast in the crockpot. Sooooo yummy & a nice change from cranberry sauce."

connierecipes User ID: 1127630 168786
Reviewed Oct. 4, 2009

"I was a little skeptical about this one but spurred on by the comment to have copies of the recipe handy. It is delicious. It was a little thinner than I would have liked--next time I'll add just a little more cornstarch. It smelled wonderful while it was cooking. I won't be able to get away with substituting it for cranberry sauce in this cranberry-loving household, but it certainly will find a place on the table."

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