Cherry chutney

Ingredients

• 6 curry leaves

• 3 cardamom pods

• 1 Tbsp brown mustard seeds

• 2 tsp vegetable oil

• 1 white onion, finely diced

• 4 cloves garlic, minced

• 500g frozen pitted cherries

• 1 tsp chilli flakes

• 1 tsp fine salt

• 100ml white wine vinegar

• 375g CSR Jam Setting Sugar

Cook's tip:

• To sterilise your jars, simply bake them in the oven or immerse in boiling water for 10 minutes. You can also use baby-bottle sterilising tablets.

Put curry leaves, cardamom, mustard seeds and oil in a large saucepan over a medium heat. Cook for 4 minutes or until seeds begin to pop. Add onion and garlic and cook for 5 minutes. Stir in cherries, chilli and salt and cook for 3 minutes or until cherries soften.
Add vinegar and Jam Setting Sugar and bring to the boil. Cook for 6 minutes or until a spoonful of the mixture sets when spooned onto a cold plate. Skim off any floating sediment with a ladle, then spoon into sterilised jars (see Cook’s tip, above) and seal while hot.