Cherry chutney


  • 600 grams pitted cherries
  • 85 grams brown sugar
  • 2 centimetersginger root, finely grated
  • 1 small chili pepper
  • 2 teaspoons coarsely ground black pepper
  • 80 milliliters white wine or white balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sugar
  • 1 red onion
  • salt
  • butter

Preparation method (receipt)

Mix cherry with brown sugar, pepper and ginger. Leave on for 1 hour. Cut the onion into cubes, chop the chili, fry gently in butter, add sugar, stirring caramelize. Add cherries and pour vinegar. Cook over low heat, stirring often, for about an hour. Season with salt and pour into sterile jars and roll.

cherry brown sugar ginger chilli pepper vinegar balsamic vinegar sugar red onion salt butter