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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!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 600 g 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

Method
 

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