At the greengrocer’s:
1.1 lb (500 g) of pitted cherries
1 piece of fresh ginger
4 spring onions
2 cloves of fresh garlic
At the delicatessen:
0.15 lb (70 g) of brown sugar
1 star anise
0.21 pt (10 cl) of cider vinegar (or rice vinegar)
In your cupboard:
4 pinches of curry powder
0.21 pt (10 cl) of fresh orange juice
1 soup spoon of cornflour
- Peel the fresh ginger, the spring onions, and the garlic cloves. Chop the ginger and the onions separately. Cut the garlic cloves into thin slices.
- Heat a pan over a medium heat. Pour in a generous splash of olive oil. Add the onions. Cook for 3 to 4 minutes, without letting the onions brown, and then add the ginger and cherries. Stir, cook for 3 to 4 minutes and then add the garlic, sugar, vinegar, curry powder, star anise and orange juice. Mix well and cook over a low heat for 10 minutes. Season with salt and pepper.
- To thicken the chutney, dilute the cornflour in 2 to 3 soup spoons of cold water and then add this mix to the simmering chutney while stirring it. Remove from the heat and let it cool down completely.
Tip: This chutney is ideal served with roast meats, fish, etc.