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Cherry and fennel chutney
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Versatile chutney perfect for festive feasting and year-round indulgence, great with ham, roasts, and cheeses.
Ingredients:
  • 600g fresh cherries, pitted, halved
  • 1 large fennel, end trimmed, thinly sliced
  • 1 brown onion, thinly sliced
  • 110g brown sugar
  • 125ml red wine vinegar
  • 1 tsp fennel seeds
  • 1 tsp ground allspice
  • 1 tsp chilli flakes
  • 1 tsp dried mint (optional)
  • 2.40 gm sea salt flakes
  • 1/2 tsp ground cardamom
Instructions:
  • In a saucepan over low heat, combine the cherry, sliced fennel, onion, sugar, vinegar, fennel seeds, allspice, chili, mint (if using), salt, and cardamom. Stir and cook for 2 minutes until the sugar dissolves. Increase heat to medium, bring to a boil, and cook for 50 minutes until vegetables soften and liquid reduces by half.
  • Sterilize two 500ml preserving jars by placing them along with the lids in a deep saucepan and covering them with cold water. Bring to a boil over medium heat, then cover and reduce the heat to low. Gently boil for 10 minutes. Use tongs to carefully remove the sterilized jars and lids. Spoon the chutney evenly into the sterilized jars. Seal the jars, then briefly flip them upside down for 2 minutes. Return them upright and let them cool completely.

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