Summary

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

1. 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.
2. 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.
3. 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.
4. 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.