Cherry chutney

Preparation: 5 mins
Cooking 55 mins
Serves 1.5 cups

This cherry chutney goes beautifully with turkey, ham or pork and is great on sandwiches with cold meat.

It will also make an ideal gift to that special someone who has everything.


  • 500g cherries, halved and pitted
  • 1 cup red wine vinegar
  • 1 onion, finely chopped
  • ½ cup brown sugar
  • ½ cup raisins
  • ½ cinnamon stick
  • 2 teaspoons freshly grated ginger
  • 3 whole cloves


Combine all the ingredients in a heavy-based saucepan. Stir over low heat until the sugar has dissolved, then increase the heat to medium-high and bring just to the boil.

Cover, reduce the heat to low and simmer for 45 minutes.

Remove the lid from the pan, and adjust the heat so the mixture continues to simmer.

Cook for a further 10-15 minutes, until the liquid has reduced and the mixture has thickened slightly (it will thicken further on cooling).

Keep a close eye on the mixture towards the end of cooking time and stir occasionally so it doesn’t catch on the bottom.

Cool to room temperature, and transfer to a glass or ceramic bowl.

Cover with a lid when cold.