By Devi Poojari
Sweet and sour, with a bit of spice, this chunky cherry chutney is the perfect condiment to eat spread on grilled cheese or use as a dressing on your salads.
1 onion, chopped 1 cup pitted cherries 2 jalapenos, chopped 1 teaspoon minced ginger Juice of ½ lemon 1 tablespoon olive oil 3 tablespoons sugar 2 tablespoons vinegar Salt, to taste
Heat the oil in a saucepan and sauté the onions and jalapenos, until soft.
Add the ginger and cook for a couple of minutes before adding the cherries and mixing well.
Allow the cherries to cook in their juices for 2-3 minutes, before adding the lemon juice, vinegar and sugar.
Bring the mixture to a boil before reducing the heat and cooking for 25-30 minutes.
Season with salt as per taste and cook for another 10 minutes, until glossy and thickened.
Cool completely and store in an air-tight jar to eat with bread, cheese, cold cuts and salads.