Cherry Chutney #2 (Margaret O'sullivan)
condiment, indian, relishes
1 kg cherries; pitted
1 cup red wine vinegar
1 cup brown sugar
2 bay leaves
1 teaspoon ground cloves
2 fresh chillies; seeded and finely chopped
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon pepper
Put all ingredients into pan and cook with lid on for 30 minutes over low heat, stirring occasionally. Remove lid and continue to cook, stirring constantly, for 30 minutes until thick and pulpy. If liquid evaporates too quickly add a little more vinegar. Pour into jars and seal.
(c) "Mustards, Pickles & Chutneys", Margaret O'Sullivan, 1991 typed by Greg Mayman, 07-09-97 From: Greg Mayman Date: 16 Jul 97 National Cooking Echo Ä
Yield: 1 kg