A super easy chutney with a vibrant colour. Like any chutney great for barbecues, delicious on burgers and with sausages but also the best combination with cold meats.
Wild cherry is possibly the most ornamental of our native broadleaf woodland trees. If you are lucky to catch them before the birds do wild cherry trees are spread across most of the UK but with mature trees growing up to 30m tall they are not so easy to forage wild.
The English cherry season, historically short now extends from June to September thanks to new technology, improved varieties and dwarf trees which make them much easier to pick and widely available in supermarkets.
Makes about 4 jars
500g ripe, dark cherries, pitted and cut into haves
4 large red onions, peeled and sliced into 5mm slices
180g brown sugar
500ml red wine vinegar
Juice & Zest of 1 Lemon
2 cinnamon sticks
half teaspoon ground cloves
Light your fire in the firepit. Combine all the ingredients in your kotlich. Bring to a boil over a brisk fire. Then let the fire die down somewhat so that the chutney simmers gently and continue cooking, stirring regularly, until cherries and onions have softened and liquid has thickened. This will take about 30-40 minutes.
Remove from heat. Carefully remove the cinnamon sticks and discard.
Pour into sterilised jam jars and store in the refrigerator when cooled. They should last several weeks.