Cherry chutney

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.