Peel, halve and finely dice onions. Pit the cherries, cut into quarters and set aside. Heat the oil in a wide saucepan, sauté the onions over medium heat, add the sugar and caramelize lightly.
Add the sour cherries, red wine and cherry juice and cook uncovered for 10 minutes until soft. Add vegetable stock and continue to cook for another 10 minutes. Season with salt and pepper. Pluck rosemary needles from the branches, chop and fold into the chutney.
Serve with roasted pork or lamb chops.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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