Preparation

1

Step 1

Wash and pit the cherries. Rinse off the rosemary and thyme and shake dry. Place in a spice bag with the remaining spices, tie closed and press lightly with a rolling pin.

2

Step 2

Peel the onion and dice finely. Heat the oil in a pot and sauté the onion cubes in it. Deglaze with vinegar, then add the cherries, wine, sherry, both types of sugar and the spice sachet. Allow to simmer over low heat for 50-60 minutes. Remove the spice bag and season the chutney with salt and pepper. Pour into the prepared jars and seal airtight.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 800.0 g Cherries
  • 1.0 sprig Rosemary
  • 2.0 sprigs Thyme
  • 1.0 Bay leaf
  • 1.0 Allspice
  • 1.0 red Onion
  • 1.0 tbsp Olive oil
  • 40.0 ml Dark vinegar
  • 60.0 ml Red wine
  • 60.0 ml Sherry
  • 65.0 g Brown sugar
  • 25.0 g Sugar
  • Salt, pepper