They are the last cherries this summer and with a little luck, your fruit can leave you at a pretty good price and take you home with a whole box. Today we are going to prepare a Cherry Chutney, which is a jam full of flavor very typical in india and that the British imported to accompany their dishes. It is made with a large amount of fruits, sugar and vinegar. It is ideal for example, to accompany all kinds of meats as we are going to do today. At home we are preparing lamb and when ready we will put the recipe. This chutney can be vacuum packing and keep for a long time so let's get going.
Notice! The most laborious part is to bone the kilo of cherries we need to make our Chutney. Well, in my case, I cheated on Javi and set to work in the kitchen. He ended up with all his hands red and cursing because that didn't come easily with water, hahahaha…. You can help yourself with a specific utensil but it is difficult not to get stained with cherries. Ah! Be careful with the countertop that cherries splash and stain everything.
- 40 ml of extra virgin olive oil
- 2 onions cut in julienne
- 1 kilo of cherries, boneless variety of the Jerte boneless
- 150 ml wine vinegar
- 100 gr of brown sugar
- Salt to taste
- Some black pepper
- Bone the pillory. We have done it by hand because I had a helper, but you can pull the Thermomix® putting 500 gr of pillory in the glass about 4 seconds in speed 3 or until you hear the hue of the pillory colliding with the blades and it will be time to stop the machine. Repeat the operation with the rest. Separate the bone from the meat and reserve this. Clean the glass.
- In the clean glass, pour the oil and onion and Stir 10 minutes, varoma, left turn and spoon speed.
- Add the rest of the ingredients and mix during 10 seconds, at speed 2 and cook 30-40 minutes, Varoma, left turn and spoon speed, with the basket on the lid To evaporate Look what texture you like, more or less dense, so leave 30 to 40 minutes to your liking.
- The cherry chutney you can keep in a jar in the fridge or you can prepare it for vacuum packaging or freezing.
- I have made an adjustment and I have reduced the amount of vinegar, for that reason the time will vary a little. It will be ready in about 30-40 minutes.