Fragrant Cherry Chutney

Anything other than an English cherry does not cross my threshold. In the past 50 years, 90% of our cherry orchards have disappeared. Britain now imports around 95% of the cherries sold in our country.

There are those who are trying hard to halt this sad decline, but your support is needed. Don’t buy foreign cherries during our cherry season. Buy from local producers. They are better for you and the planet. Support National Cherry Day events (Saturday 18 July in 2009) and support our own local “Cherry Day” events in Park Farm Orchard each year. Long may they continue!

If you want to see what else is going on in support of the home-grown cherry, visit and see what they are doing with “Cherry Aid”.

It has been said that the route of old Roman roads can be traced by the wild cherry trees that grew up from the stones spat out by legions as the marched across the country? Did they have no manners?

A cherry isn’t just for the summer, it’s for Christmas.

Bring back the memories of warm summers in cherry orchards during the winter season by making up a batch of fragrant cherry chutney. Made now it will have matured in time for eating with those cold meats at Christmas.

Ingredients - makes 3 jars

Grated zest of 1 orange 1 tablespoon fresh ginger, grated
1 onion, chopped ¼ teaspoon chilli flakes
1 red pepper, deseeded and chopped ½ teaspoon ground cardamom seeds
1 green pepper, deseeded and chopped 8 mint leaves, finely sliced
3 oz (75g) light brown sugar ¼ teaspoon ground allspice
2fl oz (60ml) balsamic vinegar 1½lb (670g) cherries, stoned
2fl oz (60ml) red wine vinegar ¼ teaspoon salt


  1. Place all ingredients in a large saucepan or preserving pan.
  2. Bring to the boil, then simmer for approx 45mins until the mixture is thick.
  3. Remove from the heat and allow to cool for a few minutes.
  4. Spoon chutney into hot, sterilized jars and seal immediately.
  5. When jars are cold, store in a cool, dry place.



Red and Green Peppers