Name: Fennel and cherry chutney
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 600g fresh cherries (pitted & halved); 1 large fennel (trimmed & sliced thinly); 1 brown onion (thinly sliced); 4 Tbsp brown sugar; 130 ml red wine vinegar; 1 tsp fennel seeds; 1 tsp ground allspice; 3 fresh chillies (trimmed & finely chopped); A small handful fresh mint (chopped); 1 tsp sea salt flakes; ½ tsp ground cardamom

Fennel and cherry chutney

24 Aug 2017

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

During the cherry season I buy large quantities in my local market - some for eating immediately, some for preserving, some for freezing. This Fennel and cherry chutney is a great way to save these delicious fruits for later in the year and make really nice Christmas gifts. The quantities in this recipe produce 2 or 3 small jars, but when you've tried them you'll want to up the amounts proportionately for your next batch!

Ingredients

600g fresh cherries (pitted & halved)
1 large fennel (trimmed & sliced thinly)
1 brown onion (thinly sliced)
4 Tbsp brown sugar
130 ml red wine vinegar
1 tsp fennel seeds
1 tsp ground allspice
3 fresh chillies (trimmed & finely chopped)
A small handful fresh mint (chopped)
1 tsp sea salt flakes
½ tsp ground cardamom

Instructions

Place all the ingredients into a heavy bottomed pan over a low heat. Stir constantly for a couple of minutes until the sugar dissolves.
Turn up the heat, stirring often, and bring to the boil.
Turn the heat to low. Let it bubble away, stirring occasionally, for about an hour until thickened.
Meanwhile, sterilize 3 small glass jars.
Carefully transfer the chutney into the jars. Seal and store in a cool place.