Cherry Chutney

I am now back at work and my summer holiday is over for another year.  Sigh.

This year I planned ahead and took a few extra days off after we returned from NZ just to get a few jobs done around the house.  The Berry Patch was one of those jobs as was doing a freezer stock take which is how I ended up making this chutney in the heat of summer.

This is a super tasty chutney that goes well with so many things.  My personal favourites are on BBQ lamb chops and on cold roast beef of ham.

I managed to pick up these cherries cheaply at the end of last (2010 - 2011) summer and have had them in the freezer since then.  They were always intended to be chutney so it did not matter too much if they go a bit squished or were soggy when defrosted.

This is a very easy recipe and can be doubled etc as required how ever you will need to cook for slightly longer with the lid off for larger quantities.

All ingredients in the pot.

Cherry Chutney

3 Cups of pitted Cherries
1 1/2 Cups Cider Vinegar
1 Cup of chopped Onions
3/4 Cup White Sugar
3/4 Cup of Sultanas
3 Tbsp Powdered Ginger
1Tbsp Mustard Seeds
1 Tbsp Cinnamon
1/2 Tsp Salt
1/4 Tsp each of Allspice, Ground Cloves and Ground Nutmeg

Combine all ingredients in a large pan or stockpot and bring to the boil.  Reduce the heat and simmer covered for 1 hour.  Un-cover and simmer until thickened (approx 30 mins for the above quantities).
I used my stick blender to blend it up a bit just so the cherries were not all whole but it is up to your personal taste how chunky you like it.
Bottle into sterilised jars.  Makes about 3 cups.



The finished product.