Cherry Chutney

Bing

These are the most common type of cherries. Chances are, if you’re buying your cherries fresh in a supermarket or grocery store, you’re buying Bing cherries.

Firm, juicy and dark, these little heart-shaped sweet cherries are perfect for chutney making. The darker they are, the riper they are, so look for the darkest Bing cherries you can find.

Rainier

These slightly larger cherries can be distinguished by their yellow-red coloring. Native to Washington State, they are slightly sweeter than Bing cherries and can be quite pricey.

Chelan

These tough little cherries hold their shape, making them perfect for those who prefer a chunky chutney. They look similar to Bing cherries, although they are slightly less sweet.

Montmorency 

These big bold bright red cherries are all about the tang! They usually come frozen or canned and are ideal for those who love cherries that are sour. 

Amarena

An extra special Italian cherry, Amarena cherries have a dark red color and extra sour taste. They are typically used for indulgent desserts, but would work well if you prefer your chutneys on the sour side.

Fresh cherries are only available from your supermarket or grocery store for a certain period of time. That’s why it’s important to know when you should be on the lookout for those sweet fantastic fruits.

Cherries are a summer fruit. In the States, the harvest begins in California around about April. The harvest comes to an end by early June, which is when fresh cherries start to appear in stores all over the country.  

Cherry season lasts for about 4 months. By September, fresh cherries will start to disappear from supermarkets and grocery stores.

Of course, you can buy canned and frozen cherries all year round

Tart cherries may not taste great when eaten fresh, but they are fine for cooking. You should always pick ripe cherries – the darker and softer the better. Also, go for a sweeter variety of cherry. See ‘What are the best cherries for this recipe’ above.

You could also add an extra teaspoon of sugar if your cherries are too sour.

Sugar is a natural preservative and acts to keep chutney fresh for longer. It also acts to balance out the flavor, bringing the sweetness of this cherry chutney up a notch or two.

First of all, the best way to quickly and easily pit cherries is to get a cherry pitter tool. See ‘Products you need for this recipe.’ It’s an ingenious little gizmo and will save you a lot of time and effort.

If, for whatever reason, you can’t get hold of one, there are a few other options. The cleverest is to use a chopstick to pop the cherry! Just hold the cherry steady between forefinger and thumb, then push a chopstick through the stem hole. It should pop right out!

The other way is to use a paring knife to cut each cherry in half. Then, simply open the cherry and gently squeeze until the pit falls out.

If your cherries are ripe enough, you can simply tear them open and discard the pit.

Vinegar is a very important element to any chutney – cherry chutney included. It’s the key preservative that keeps things fresh for longer. It also brings balance to the flavors, with an essential hint of acidity.

There are a few different options when it comes to adding vinegar to this recipe. Here are some of my recommendations.

Balsamic vinegar

This works really well in most fruity chutney, cherry especially. For me, it’s the best vinegar to use in this recipe, as the intense tang and sweetness make an ideal match for the fruitiness of the cherries. 

If you want an extra special luxurious cherry chutney, go for a cherry balsamic vinegar. Your chutney will have that wow factor!

Apple cider vinegar

This zesty vinegar goes particularly well with tart cherries. Not as effective as balsamic vinegar when it comes to rounding off the taste, apple cider vinegar is still a good match for this particular recipe. 

Red wine vinegar

Go for a slightly more expensive red wine vinegar and you’ll end up with a wonderful tasting cherry chutney. The deep red color of the red wine vinegar will also pair well with the dark red tone of the cherry. 

White vinegar

A more neutral tasting vinegar, white vinegar works well with most chutneys.