Cherry Chutney

Preserves , Vegetarian , Vegan


  • 3 cups halved, pitted cherries (Earnscleugh Orachards) – I used rain damaged
  • 2 tablespoons grated ginger
  • 1 large clove garlic 
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ¾ cup red wine vinegar
  • ½ teaspoon chili flakes
  • salt and pepper
  • Airedale Cheese (Whitestone Cheese)
  • Ciabatta bread (suggested vendors: Gilbert's Fine Foods or Beano's Bakery)


  1. Place all the ingredients for the chutney in a large saucepan and put on a medium heat.
  2. Cook out until the cherries are very soft, this could take 20minutes or so depending on your stove and the size of your pan. Stir intermittently so that the cherries don’t catch.
  3. Once they are soft, squash them with a potato masher until the skins separate from the fruit and the chutney thickens.
  4. Reduce the heat and allow to cook out until it thickens slightly more and goes glossy, approximately another 20minutes.
  5. Allow to cool slightly and store in a jar in the fridge.
  6. Served with Aged Airedale on toasted ciabatta.


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