Chilli Cherry Chutney

The festive dip with a kick.


  • 200g fresh cherries
  • ½ cup sugar
  • 2 to 4 cups Cherry Good Original
  • 1-2 small fresh red chillies (depending on how spicy you can take it!)
  • 2 shallots
  • 1 clove garlic


  1. Pierce each of your fresh cherries, allowing the flavour to flood out (there is no need to stone them).
  2. Place the cherries and sugar into a pan and add the Cherry Good Original to cover by an inch.
  3. Place a lid on the pan and cook on a low heat for around 20 – 30 minutes, stirring occasionally.
  4. Once cooled, sieve the syrup to remove the skins, pulp and stones.

Top tip: use your hands to push as much of the goodness through the sieve as you can. (This cherry syrup is also fantastic on ice cream)

  1. De-seed your chillies, putting the seeds to one side.
  2. Place them, along with the garlic and shallots, into a blender and blitz until finely minced.
  3. Add this to the syrup along with the chilli seeds and mix well.
  4. Place your syrup into a sterilised jar and leave it for a month to allow it to mature. Once opened keep it refrigerated.

Top Tip: The chutney makes a gorgeous marinade for chicken, Christmas ham or as an accompaniment to the post-Christmas Day turkey curry.

Cherry Chutney Xmas