- 6 cups pitted cherries
- 1 large red onion, finely chopped
- 2 ½ cups packed brown sugar
- 1 Tablespoon dry mustard
- ¼ teaspoon ground allspice
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 cup cider vinegar
- In a large pot, combine all ingredients. Bring to a boil over medium heat, stirring often.
- Reduce heat and boil gently, stirring occasionally, for about an hour.
- Let chutney cool to room temperature before transferring to freezer bags.