Cherry chutney - side dish for roasts and cheese platters
Cherry chutney - an unusual accompaniment - with roasts, cold dishes and cheese platters. Soon the cherry season begins, just the right time to try this delicacy.
- Approximately 1 kg of cherries, mixed with sour-sweet-black cherries. Cored and quartered.
- 2 red onions - white also go to need, cut into very fine cubes.
- 5-6 tablespoons sugar, 1 teaspoon salt, 1 teaspoon ground pepper, a little chili.
- 1 tbsp oil
- 1 cup of wine vinegar
- 1 piece of ginger (walnut-sized) peeled, finely grated (can also be replaced by some wasabi or grated horseradish)
Sweat the onion cubes in oil, sprinkle with sugar and lightly caramelise. Deglaze with 100 ml of vinegar, add quartered cherries, simmer over low heat and stir frequently. Caution, danger of burning! When the cherries have completely disintegrated, add the spices. It must have a thick consistency, in the cooled state it will be firmer anyway. Season with a little salt. Pour boiling hot into prepared glasses and close immediately. The quantity is sufficient for 4 small glasses of 200 ml each.
I recommend trying out both spice variants. Especially for cheese a taste experience.
If you are looking for a special gift for a party to surprise your hosts, I recommend this chutney.