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Cherry Chutney Recipe with Port

Cherry Chutney with Port & Rosemary

This Cherry Chutney with Port & Rosemary is so good, you will want to eat it by the spoonful! It goes perfectly with cheese but also with grilled meat! 

Course Breakfast, brunch, Snack
Cuisine Canadian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 jars
Calories 35 kcal
Author Kiki Johnson

Ingredients

  • 2 allspice berries
  • 3 twigs rosemary
  • 3 twigs thyme
  • 1 or 2 bay leaves
  • 1,5 kg pitted cherries
  • 1 - 2 tbsp oil
  • 2 red onions
  • 80 ml red wine vinagre
  • 130 g brown sugar
  • 50 g white sugar
  • 100 ml port
  • 100 ml red wine
  • salt and white pepper to taste

Instructions

  1. Put the spices in a little mull sachet or a tea infuser, tie it up and gently press the spices within the spice sachet with a rolling pin or the bottom of a pan.
  2. Heat up the oil in a pot and fry the onions on medium heat for a couple of minutes until translucent.
  3. Add vinegar, cherries, sugar, wine, port and the spices in the sachet. Let everything come to a boil, reduce the temperature and let simmer for 45 to 50 minutes.
  4. Take out the little pouch with the spices and season the chutney with salt and white pepper to taste.
  5. Pour the still hot chutney into your prepared sterilized jars and seal.
  6. Stored in a dark, cool place, the chutney keeps for at least a year. Once opened, the cherry chutney needs to be stored in the fridge.