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Spiced cherry chutney

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. Thisspiced cherry chutneyis 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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the red onion. Deseed, then finely chop the chilli.
  2. 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.
  3. 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.
  4. Let it cool.
  5. When cooled, transfer to a sterilised, cooled jar and store in a cool place.
  6. After opening, store in the fridge.