Cherry Chutney


Prep time: 
10 minutes
Cooking time: 
45 minutes


A delicious chutney that goes perfectly with game, cheese, pâté, BBQ and much more


  • 100 g sultanas
  • 2 tbsp kirsch or vodka
  • 1 kg cherries, pitted
  • 1 red onion, finely chopped
  • 1 apple peeled, cored and chopped
  • 150 ml vinegar white, red or cider vinegar
  • 150 g sugar
  • 1 tsp ginger fresh ginger grated or 1/2 tsp dried ginger
  • 1/2 tsp ground cinnamon


  1. Soak the sultanas in the kirsch/vodka for half an hour to plump them up
  2. Toss all the ingredients into a non-reactive pan and heat gently till the sugar has dissolved
  3. Bring to the boil then lower heat to a simmer for about 45 minutes till a spoon can leave a clear trail on the bottom of the pan
  4. Ladle the cherry chutney into sterilised jars and let cool before sealing


This recipe makes about 800g of cherry chutney. It will keep in a cool, dark cupboard for up to a year at least. Once you have opened the jar, store the chutney in the fridge and use it up within a month.

Photo Credit: Jonny Hughes @jonny2love
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