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Sour cherry chutney

Name: Sour cherry chutney
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 8
Cuisine: British recipes
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

Published: 20 Jan 17
Updated: 18 Mar 24

Nothing says Christmas like a homemade chutney. This combination of cherries, spices and brandy makes a wonderful sauce for turkey or cold ham.

Easy
December 2016

Test kitchen approved

Serves 8
Hands-on time 25 min, simmering time 45-50 min, plus cooling

Nothing says Christmas like a homemade chutney. This combination of cherries, spices and brandy makes a wonderful sauce for turkey or cold ham.

Nutrition: per serving

Calories: 82kcals
Fat: 3g (1.6g saturated)
Protein: 0.7g
Carbohydrates: 10.4g (9.4 sugars)
Fibre: 1g
Salt: 0.1g

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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.