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.
Method
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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.
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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.
