Do you like cherries? If so, then you have another reason to preserve them to enjoy them for a longer time, with this spicy chutney. It has a deep flavor from ginger, spices and balsamic and can be paired with a variety of plant-based dishes for extra intensity, contrast and fibre. The acidity of the vinegar is what also prevents pathogenic bacteria from forming and if you keep it in a cool, dark place, it will last you up to a year – once you open it, however, it needs to be refrigerated and will last for 1 month.
Ingredients
3 cups of fresh or frozen cherries (you will have to defrost them), without the pit
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1/3 cup brown sugar
¼ cup balsamic vinegar
300-400ml apple cider vinegar
2 teaspoons of grated fresh ginger
1 tsp orange zest
½ tsp. grated cardamom
¼ tsp salt
¼ tsp chili flakes beaten in a mortar
Method
Put all ingredients in a large pot or pan over high heat. Once the mixture starts boiling, lower the heat and simmer, uncovered, for about 45 minutes, until your vegetables are tender and your mixture is just the right consistency. Stir gradually and serve either hot or after it has cooled. You can store the rest in the refrigerator.
