Cherry chutney

by Ed Halmagyi


  • 6 curry leaves
  • 3 cardamom pods
  • 1 Tbsp brown mustard seeds
  • 2 tsp vegetable oil
  • 1 white onion, finely diced
  • 4 cloves garlic, minced
  • 500g frozen cherries
  • 1 tsp chilli flakes
  • 1 tsp fine salt
  • 100ml white wine vinegar
  • 375g CSR Jam-Setting sugar


1 Set a large saucepan over a moderate heat and sauté the curry leaves, cardamom pods and mustard seeds in vegetable oil for 4 minutes, until the mustard seeds begin to pop. Add the onion and garlic, then cook for 5 more minutes.
2 Mix in the cherries, chilli flakes and salt, then cook until the cherries soften, then ad the vinegar and Jam-Setting sugar and bring to a boil. Cook for 6 minutes, then skim off any floating sediment with a ladle. Test for set on a cold plate, then spoon into sterilised jars and seal while hot.

COOK’S NOTES: CSR Jam-Setting sugar product placement. Jars can e sterilised by boiling, microwaving, or soaking in baby bottle tablet solution.