6 cups ground cherries, husked and rinsed
2 cups sugar
1/2 cup water
1 cup apple cider vinegar
2 cups onion, chopped
1 cup red bell pepper, chopped
1 cup golden raisins
1 tablespoon coriander
1 tablespoon mustard seed
1/4 teaspoon teaspoon ground cloves
1-2 teaspoon(s) red pepper flakes, depending on how much heat you like
1 teaspoon salt (or more, to taste)
In a heavy sauce pan, combine sugar and water, and slowly bring to a boil, stirring. Add vinegar, onions, pepper, raisins, coriander seed, mustard seed, ground cloves and red pepper flakes. Cook until onions and peppers are soft. Add ground cherries, bring mixture to a boil. Reduce heat to simmer and cook until most of the cherries have burst and mixture has thickened.
Remove from heat. Allow to cool and store in a glass jars in the refrigerator. Or, pour chutney into sterilized jars, top with lids and process in hot water bath for 10 minutes.