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. |
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. |
