Fennel and cherry chutney
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
Method
- 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.