Name: Chilli cherry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 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

Chilli cherry

Makes 3 Cup

Prep

25M

Cook

Total

1H 25M

Skip to Recipe

Ingredients

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

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.

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.
Note

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Ingredients

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