Cherry Good Chutneys and Sauces
Chilli Cherry Chutney
The festive dip with a kick.
- 200g fresh cherries
- ½ cup sugar
- 2 to 4 cups Cherry Good Original
- 1-2 small fresh red chillies (depending on how spicy you can take it!)
- 2 shallots
- 1 clove garlic
- Pierce each of your fresh cherries, allowing the flavour to flood out (there is no need to stone them).
- Place the cherries and sugar into a pan and add the Cherry Good Original to cover by an inch.
- Place a lid on the pan and cook on a low heat for around 20 – 30 minutes, stirring occasionally.
- Once cooled, sieve the syrup to remove the skins, pulp and stones.
Top tip: use your hands to push as much of the goodness through the sieve as you can. (This cherry syrup is also fantastic on ice cream)
- De-seed your chillies, putting the seeds to one side.
- Place them, along with the garlic and shallots, into a blender and blitz until finely minced.
- Add this to the syrup along with the chilli seeds and mix well.
- Place your syrup into a sterilised jar and leave it for a month to allow it to mature. Once opened keep it refrigerated.
Top Tip: The chutney makes a gorgeous marinade for chicken, Christmas ham or as an accompaniment to the post-Christmas Day turkey curry.