Amp up the flavour of your next dish with this Cherry and fennel chutney recipe. Sweet and punchy, it's the perfect addition to meats, cheeses or even Christmas ham. You won't be able to resist!
Makes22
Cook time55 mins55 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
600g fresh cherries, pitted, halved
1 fennel, end trimmed, thinly sliced
1 brown onion, thinly sliced
1/2 cup (110g) brown sugar
1/2 cup (125ml) red wine vinegar
1 tsp fennel seeds
1 tsp ground allspice
1 tsp chilli flakes
1 tsp dried mint (optional)
1 tsp sea salt flakes
1/2 tsp ground cardamom
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the cherry, sliced fennel, onion, sugar, vinegar, fennel seeds, allspice, chilli, mint, if using, salt and cardamom in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 50 mins or until vegetables soften and liquid reduces by half.
Step 2
Meanwhile, to sterilise two 500ml preserving jars, place jars and lids in a deep saucepan and cover with cold water. Place over medium heat and bring to the boil. Cover. Reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids.
Step 3
Spoon the chutney evenly among two sterilised jars. Seal, then turn upside down for 2 mins. Turn upright and set aside to cool completely.
Amp up the flavour of your next dish with this Cherry and fennel chutney recipe. Sweet and punchy, it's the perfect addition to meats, cheeses or even Christmas ham. You won't be able to resist!
Method
Step 1
Place the cherry, sliced fennel, onion, sugar, vinegar, fennel seeds, allspice, chilli, mint, if using, salt and cardamom in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 50 mins or until vegetables soften and liquid reduces by half.
Step 2
Meanwhile, to sterilise two 500ml preserving jars, place jars and lids in a deep saucepan and cover with cold water. Place over medium heat and bring to the boil. Cover. Reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids.
Step 3
Spoon the chutney evenly among two sterilised jars. Seal, then turn upside down for 2 mins. Turn upright and set aside to cool completely.
