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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.
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Heat up the oil in a pot and fry the onions on medium heat for a couple of minutes until translucent.
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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.
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Take out the little pouch with the spices and season the chutney with salt and white pepper to taste.
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Pour the still hot chutney into your prepared sterilized jars and seal.
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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.