Description
A delicious chutney that goes perfectly with game, cheese, pâté, BBQ and much more
Ingredients
- 100 g sultanas
- 2 tbsp kirsch or vodka
- 1 kg cherries, pitted
- 1 red onion, finely chopped
- 1 apple peeled, cored and chopped
- 150 ml vinegar white, red or cider vinegar
- 150 g sugar
- 1 tsp ginger fresh ginger grated or 1/2 tsp dried ginger
- 1/2 tsp ground cinnamon
Instructions
- Soak the sultanas in the kirsch/vodka for half an hour to plump them up
- Toss all the ingredients into a non-reactive pan and heat gently till the sugar has dissolved
- Bring to the boil then lower heat to a simmer for about 45 minutes till a spoon can leave a clear trail on the bottom of the pan
- Ladle the cherry chutney into sterilised jars and let cool before sealing
Notes
This recipe makes about 800g of cherry chutney. It will keep in a cool, dark cupboard for up to a year at least. Once you have opened the jar, store the chutney in the fridge and use it up within a month.