Any left­overs of this chut­ney work beau­ti­fully as a condi­ment for grilled chicken or fish; it packs a punch of summer flavour.

1½ cups (375 mL) fresh or frozen cher­ries, pit­ted 2 tbsp (30 mL) cherry jam, but an­other com­ple­men­tary flavour will also do

2 tbsp (30 mL) red wine vine­gar

1 tbsp (15 mL) lime juice

Zest of 1 lime, finely grated on a rasp

½ tsp (2 mL) ground car­damom

½ tsp (2 mL) ground gin­ger

2 tbsp (30 mL) brown su­gar

2 tbsp (30 mL) wa­ter

1 In a small saucepan, add cher­ries, jam, vine­gar, lime juice, lime zest, car­damom, gin­ger and brown su­gar plus 2 tbsp (30 mL) wa­ter. 2 Cover and sim­mer over low heat for 20 min­utes un­til the cher­ries have soft­ened. Re­move lid and con­tinue to sim­mer un­til the mix­ture has thick­ened and be­come syrupy, to the con­sis­tency of honey. This will be about an­other 10 min­utes; it may be longer with frozen cher­ries be­cause of the in­creased wa­ter con­tent. 3 Once thick­ened, place mix­ture in a glass bowl and let cool at least 20 min­utes in the re­frig­er­a­tor be­fore us­ing. Ide­ally, it should be at room tem­per­a­ture.

Makes about 1¼ cups (310 mL)

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