cherry chutney

Name: cherry chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 kg Sour cherries; 125 g Shallots; 25 g fresh ginger; 150 g Sugar; 100 g Honey; 3 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Lemon juice; 15 g pickled green peppercorns; 7-10 Tbsp black pepper; 1 TEASPOON Salt; 1 TABLESPOON Mustard seeds; 7-8 Cloves; 2 TEASPOONS Curry; 5 g Preserving aid (approx. 1 tsp)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

1 kg Sour cherries
125 g Shallots
25 g fresh ginger
150 g Sugar
100 g Honey
3 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Lemon juice
15 g pickled green peppercorns
7-10 Tbsp black pepper
1 TEASPOON Salt
1 TABLESPOON Mustard seeds
7-8 Cloves
2 TEASPOONS Curry
5 g Preserving aid (approx. 1 tsp)

Directions

1
Wash the cherries, drain well, clean and stone them. Peel shallots and cut them into fine slices. Peel ginger and dice finely. Put cherries, shallots, ginger, sugar, honey, vinegar, lemon juice, green peppercorns, black pepper, salt, mustard seeds, cloves and curry in a pot.
2
Bring to the boil while stirring and let it boil down at low to medium heat for about 45 minutes (liquid must have almost evaporated). Stir several times in between. Stir the preserving aid into the hot, finished chutney and immediately fill it to the brim into prepared glasses and close them. Tastes good with grilled and roasted poultry and pork