Ingredients
- 3 cups halved, pitted cherries (Earnscleugh Orachards) – I used rain damaged
- 2 tablespoons grated ginger
- 1 large clove garlic
- ½ teaspoon salt
- ¼ cup brown sugar
- ¾ cup red wine vinegar
- ½ teaspoon chili flakes
- salt and pepper
- Airedale Cheese (Whitestone Cheese)
- Ciabatta bread (suggested vendors: Gilbert's Fine Foods or Beano's Bakery)
Vendors
Tags
Vegetarian
Vegan
Cheese
Cherries
Preserves
Cherry Chutney
Method
- Place all the ingredients for the chutney in a large saucepan and put on a medium heat
- Cook out until the cherries are very soft, this could take 20minutes or so depending on your stove and the size of your pan
- Stir intermittently so that the cherries don’t catch
- Once they are soft, squash them with a potato masher until the skins separate from the fruit and the chutney thickens
- Reduce the heat and allow to cook out until it thickens slightly more and goes glossy, approximately another 20minutes
- Allow to cool slightly and store in a jar in the fridge
- Served with Aged Airedale on toasted ciabatta
