Cherry chili chutney

Ingredients for 1 servings:

• 1 ½ kg sour cherries or cornelian cherries, straight from the tree
• 8 shallots
• 1 tbsp butter
• ½ liter port wine
• ½ liter raspberry vinegar
• 2 tbsp sugar, white
• 300 g brown sugar
• 2 chili peppers (Habaneros)
• some ginger

Instructions

Working time approx. 45 minutes; Rest period approx. 21 days; Cooking/baking time approx. 2 hours; Total time approx. 21 days 2 hours 45 minutes

Finely dice the shallots and habaneros and sauté in a little butter until translucent. Then add 2 tablespoons of sugar to the pan, let them caramelize slightly, and then deglaze with 1/2 liter of port wine. Add the pitted cherries. Grate the ginger (more or less to taste) into the pan. Add the finely diced habaneros and the raspberry vinegar. Stir in about 200g of brown sugar and simmer for about 90 minutes. If the chutney is too sour, add more brown sugar accordingly. Once it has reached a syrupy consistency, pour the hot chutney into hot jars. Store the jars in a cool, dark place for about 3 weeks, until everything has infused. The chutney will keep in the closed jars for a good year. If you prefer a less spicy chutney, simply omit the habaneros or replace them with milder chilies.