Ingredients for 2 glasses of approx. 500 ml each
1 kg sour cherries
3 shallots
1 piece of fresh ginger (approx. 25 g)
Approx. 150 g sugar
100 g honey
5 tablespoons dark balsamic vinegar
2 tablespoons lemon juice
1 tbsp green pepper Thekkady Vert
1/2 teaspoon salt
1 tablespoon mustard seeds
7 - 8 cloves
2 teaspoons curry
1 x preserving aid (5 g)
preparation
Remove the stems from the cherries, wash them, drain them and remove the stones. Peel the shallots and cut them into very thin slices. Peel the ginger and dice finely.
Cherries, shallots, ginger, sugar, honey, vinegar, lemon juice, green peppercorns, salt, mustard seeds, cloves and curry – in other words, put all the ingredients in a pot.
Bring to the boil while stirring and simmer over a low heat for about 45 minutes. Stir occasionally. Stir in the preserving agent at the end.
Immediately fill the chutney to the brim into prepared jars and seal.
The chutney goes very well with cheese, raw vegetables, game or even with a chocolate mousse.
