Ingredients:
- 150g sour cherries
- 10 cameras
- 1 medium red onion
- Vinegar to taste
- Water to taste
- 1 cinnamon stick
- 2 aniseed stars
- Ginger to taste
- Mustard seeds to taste
Preparation:
- Deseed the sour cherries and dates.
- Finely chop the onion and ginger.
- Put everything in a saucepan with the cinnamon stick, star anise and mustard seeds.
- Cover with half vinegar and half water (enough for the ingredients to soak in).
- Bring to the boil.
- Lower the heat to a simmer and cook for about 2 hours or until the sauce has almost completely evaporated, stirring from time to time to prevent sticking.
- Pour the hot mixture into an airtight jar and turn it upside down. Leave to stand until cool.
Franciscan chutney goes very well with any type of cheese and a good Alentejo red wine.
