Cherry and Chilli Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 21 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg sour cherries or cornel cherries, straight from the tree
- 8 shallot (s)
- 1 tablespoon butter
- 0.5 liter ½ port wine
- 0.5 liter ½ vinegar (raspberry vinegar)
- 2 tablespoon sugar, white
- 300 g suar, brown
- 2 chilli pepper (s) (Habaneros)
- some ginger
Print Recipe
Pin Recipe Instructions
- Finely dice the shallots and habaneros and sauté them in a little butter until the shallots are translucent. Then add 2 tablespoons of sugar to the pot, caramelize a little and deglaze with 1/2 l port wine.
- Grate the ginger (more or less to taste) into the saucepan. Add the finely diced habaneros and the raspberry vinegar. Stir in about 200 g of brown sugar and simmer for almost 90 minutes.
- If the chutney is too sour, add more brown sugar accordingly. As soon as a syrupy consistency is achieved, the hot chutney is poured into hot glasses.
- Store the jars in a cool and dark place for approx. 3 weeks, then everything is drawn out nicely. The chutney will keep for a good year in the closed jars. If you like the chutney less spicy, you can leave out the habaneros or replace them with milder chilies.
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