Cherry Chutney with Ginger and Cardamom
This sweet and tangy spiced chutney made with cherries, ginger and cardamom is a great match for pâtés, cheeses and cured meats. It is also a clever way to use up a generous summer harvest. You can have it ready in under an hour and the jars will look lovely in your pantry.
Prep: 15 min
Cook: 40 min
Servings: 500
Energy: 2 kcal per serving
Method
01.
Heat the oil in a saucepan and fry the onion until translucent. Add the apple and cook for a little longer until it starts to caramelise. Add the remaining ingredients and simmer gently until the mixture thickens, about 30–40 minutes.
02.
Fill the hot chutney into sterilised jars, seal them, turn them upside down and leave to cool. Serve with pâtés and cheeses. Something extra: you can also make the chutney with sour cherries – they are a little more tart, so reduce the balsamic vinegar or add sugar.
