Name: Spiced cherry chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tsp olive oil; 1 red onion; 1 red chilli; 2 cm piece ginger, freshly grated; 2 cups pitted, halved cherries; 3 Tbsp muscovado sugar; 3 Tbsp cider vinegar; 3 Tbsp raisins; 1 lemon, juiced; Pinch of salt

Spiced cherry chutney

15 Aug 2021

by Dinna

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Background

During the cherry season the markets are full of beautiful, ripe and cheap cherries. They are perfect for cakes, desserts, ice-cream or smoothies - or can be frozen and preserved for later use. I normally make jam and compote with them, this year I've also tried out some chutney recipes. This spiced cherry chutney is not too sweet and has a bit of heat – although 2 cups of cherries ( which is about two punnets) makes only one small jar! It’s perfect for Christmas time too - goes really well with duck, turkey and game. I love it with blue cheese.

Ingredients

1 tsp olive oil
1 red onion
1 red chilli
2 cm piece ginger, freshly grated
2 cups pitted, halved cherries
3 Tbsp muscovado sugar
3 Tbsp cider vinegar
3 Tbsp raisins
1 lemon, juiced
Pinch of salt

Instructions

Thinly slice the red onion. Deseed, then finely chop the chilli.
In a heavy-based sauce saucepan, heat the oil, then gently sauté the onion and chilli for about 5 minutes until the onion has softened. Stir in ginger for a minute or so.
Add the cherries, sugar, cider vinegar, lemon juice, raisins and salt. Bring to the boil, lower the heat and simmer (under cover) for about 30 minutes until the sauce thickens to jam-like consistency.
Let it cool.
When cooled, transfer to a sterilised, cooled jar and store in a cool place.
After opening, store in the fridge.

https://cooktogether.com/recipe-items/spiced-cherry-chutney/

Lemon and Poppy Seed Oat Cookies

Cook Time : 00:00 Min

Tempeh and Buckwheat Salad

Servings : 4
Cook Time : 00:15 Min

Salmon with Lentils and Greens

Servings : 2
Cook Time : 00:10 Min

Anchovy and Halloumi Frittata

Servings : 2
Cook Time : 00:15 Min

Shiitake, Broad Bean and Rice Salad

Servings : 4
Cook Time : 00:35 Min

Mexican-Style Leftover Roast Beef Stew

Recent Recipes

Lemon and Poppy Seed Oat Cookies

These lemon and poppy seed oat cookies are a simple...

Recipe by Wholeness |
Tempeh and Buckwheat Salad

This tempeh and buckwheat salad is a quick, satisfying meal...

Recipe by Dinna |
Salmon with Lentils and Greens

This salmon with lentils and greens is a simple, nourishing...

Recipe by Dinna |
Herby Roast Beef with Roasted Vegetables

This herby roast beef is a classic Sunday lunch dish...

Recipe by Dinna |