Ingredients
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1 1/2 lbs fresh cherries, pitted
2 cups white vinegar
1 large onion, sliced
1 piece ginger (about 1 inch), sliced into 4
3 None birdseye chilies, finely chopped
1 None cinnamon stick
4 None whole cloves
1 1/4 cups sugar
Preparation
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Place cherries, vinegar, onion, ginger, chilies, cinnamon and cloves in a large heavy-bottomed saucepan on medium heat. Bring to a boil. Cook for 40 mins, stirring frequently, until fruit softens.
Add sugar, stirring until dissolved and mixture comes to a boil. Cook for 15-20 mins, stirring frequently, until mixture is thick and glossy. Discard ginger slices and cinnamon stick.
Pour hot chutney into warm sterilized jars and seal. Store in a cool, dry place for up to 2 months. Refrigerate after opening.
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