Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cherry chutney
Rye bread crackers
Appetizer plate
How it's done
Cherry chutney
Heat the butter in a pan. Sauté the onion for approx. 5 mins. Add the sugar, continue to cook over a medium heat until the sugar is lightly caramelized. Add the cherries and all the other ingredients up to and including the pepper, bring to the boil while stirring. Reduce for approx. 25 mins. over a medium heat, stirring occasionally to form a thick chutney.
Rye bread crackers
Combine the butter and herbs, spread on both sides of the bread. Toast the bread in a non-stick frying pan for approx. 2 mins. on each side.
Appetizer plate
Serve the vegetables, meat, cheese and walnuts on a plate with the cherry chutney and rye bread crackers.
| Tip: | Instead of fresh cherries, use frozen ones that have been defrosted. |
|---|---|
| Shelf life: | Store the remainder of the chutney in an airtight container in the fridge for approx. 2 weeks. |
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