Recipe for Cherry Chutney from Our Regions

Wash the lemon. Remove the zest and the segments.

In a pot, combine the onions, cherries, lemon zest, and lemon segments. Then mix.

Add a pinch of salt, a grind of pepper, vinegar, sugar, and cumin.

Let simmer while stirring until the sugar is completely dissolved.

Bring to a boil, reduce the heat, and let simmer for 1 hour and 30 minutes until the chutney thickens. Stir constantly towards the end of the cooking to prevent the chutney from sticking.

Pour into the hot sterilized jar, making sure there are no air bubbles. Cover with a disc of waxed paper, seal, label, and store in a cool place away from light.

To finish, allow to mature for a month and store in the refrigerator after opening.