Nothing says Christmas like a homemade chutney. This combination of cherries, spices and brandy makes a wonderful sauce for turkey or cold ham.
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Ingredients
- 25g unsalted butter
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp mustard seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 tbsp soft brown sugar
- 6 tbsp red wine vinegar
- 390g jar black cherries in kirsch (we like Opies, from Tesco)
- 60g dried sour cherries or dried cherries, roughly chopped (we like Forest Feast, from Waitrose and Ocado)
- Large slug kirsch or brandy
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Method
- Melt the butter in a medium saucepan, then add the onion, garlic and a good pinch of salt. Cook over a low-medium heat, stirring often, for about 10 minutes until softened but not coloured. Add the mustard seeds, bay leaf, cinnamon stick and sugar, then cook for a further 3-4 minutes until fragrant.
- Add the red wine vinegar, cherries in kirsch and the sour cherries. Bring to a gentle simmer, then cook for 45-50 minutes, stirring occasionally, until everything has broken down into a sticky chutney. Taste, add the extra kirsch or brandy and season. Cool, then serve.
Nutrition
- 82kcals Calories
- 3g (1.6g saturated) Fat
- 0.7g Protein
- 10.4g (9.4 sugars) Carbs
- 1g Fibre
- 0.1g Salt
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