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Recipe

Chilli cherry

Aug 29, 2012 2:00pm
  • 25 mins preparation
  • 1 hr cooking
  • 让3杯
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Ingredients

Chilli cherry
  • 700 gram fresh cherries, pitted
  • 2 cup white vinegar
  • 1 large brown onion, sliced
  • 3 centimetre piece ginger, sliced into 4
  • 3 birdseye chillies, finely chopped
  • 1 cinnamon stick
  • 4 cloves
  • 1 cup caster sugar

Method

Chilli cherry
  • 1
    Combine cherries, vinegar, onion, ginger, chillies, cinnamon and cloves in a large heavy-based saucepan. Bring to boil on medium heat. Cook for 40 minutes, stirring frequently, until fruit softens.
  • 2
    Add sugar, stirring until dissolved and mixture comes to boil. Cook for 15-20 minutes, stirring frequently, until mixture is thick and glossy.
  • 3
    Discard ginger slices and cinnamon stick. Pour chutney into sterilised jars and seal. Store in a cool, dry cupboard for up to 2 months. Keep in the fridge after opening.

Notes

An easy way to test when chutney is ready is to draw a line across the bottom of the pan with a wooden spoon, if the gap doesn't fill up with excess liquid, the chutney is ready.

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