Cherry chutney

Ingredients for 1 servings:

• 250 g cherry(s), sweet, dark
• 250 g cherry(s), sour, preferably morello cherries
• 100 ml port wine
• 200 ml vinegar (red wine vinegar)
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 2 tbsp oil, for sautéing (approx.)
• 1 tbsp sugar
• 1 tsp black cumin
• 1 pepper, red, pitted and cut into fine strips
• 1 stalk(s) cinnamon
• 1 tsp rosemary, chopped
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pit the cherries. Sauté the shallots and garlic in the oil, add the sugar, and let it caramelize slightly. Add the cherries, stir briefly, and deglaze with port wine and vinegar. Then add the cinnamon, black cumin, and chili peppers. Simmer everything on low heat, stirring occasionally, until the desired consistency is reached. If the chutney still seems too chunky, blend briefly with a hand blender. Finally, add the rosemary and season with salt and pepper. Transfer to small sterilized jars and seal immediately. Goes well with liver, for example.