This peppy scented relish is a surprising detour from traditional condiments. Richly spiced with festive flavour its rather delicious with sharp cheeses and can transform a ham sandwich it something really rather special.
1 Tbs olive oil
2 Tbs finely chopped rosemary
2/3 cup dried cherries
70 g crystalised ginger
5 bruised cardamom pods
1 quill of cinnamon
½ a teaspoon of each -cloves , nutmeg, allspice
A generous pinch of salt and pepper
750 g brown sugar
3 apples peeled and cored
1large bunch of rhubarb (roughly 1kg)
500ml apple cider vinegar
1 Tbs brandy
Finely slice and dice onion then sauté in a large wide based preserving pan with rosemary until soft and translucent.
Meanwhile prepare apples by peeling and slicing into large chunks, cut rhubarb into 2cm lengths- set to one side
To the pan add cherries, ginger, spices and heat until fragrant then add sugar, fruit and vinegar.
Bring to a brisk boil, stirring until the sugar dissolves, and then simmer for up to an hour or until chutney is thick and jammy. Remove woody cardamom pods and add brandy, allow to boil for 1 min, then allow to cool for 10 mins.
Ladle the cooled chutney into clean jars, cover, seal and store in a cool dark place. Once opened store in the fridge and eat within a month or two.