Summer chutney

1 jar

1 hour

Rating (3 ratings)


250 g cherries (ideally sour cherries)
250 g tomatoes
1 onion
2 garlic cloves
1/4 fresh red chilli
50 ml balsamic vinegar
1 tsp salt
1 knife tip black pepper
100 g Dansukker Brown Sugar


Rinse and pit the cherries. Blanch, peel and dice the tomatoes. Peel and chop the onion and garlic and fry with oil in a saucepan. Rinse, deseed and finely chop or shred the chilli. Combine all the other ingredients in the saucepan and boil for about 30-40 minutes, stirring frequently. Remove from the heat and carefully skim off any scum. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.

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