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Cherry Chutney

Product Description

Makes about 1 pint


  • 1/4 cup EVOO
  • 3/4 cup shallots, minced
  • 2 cups cherries, pitted
  • 2 tablespoons lemon juice
  • 1/3 cup organic sugar
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon orange zest
  • 2 tablespoons Ritrovo Selections Amarena Cherry Balsamic
  • Sea salt to taste
  • White pepper, optional


  1. Sauté the shallots in the olive oil over medium heat until shallots are transparent and just beginning to brown.
  2. While the shallots are cooking, place the cherries in a food processor and pulse until they are finely chopped.
  3. When the shallots are cooked, add the cherries, lemon juice, and sugar. Simmer, stirring occasionally, until all the liquid has been absorbed, about 15 minutes.
  4. Add the grated ginger, orange zest and the Ritrovo Selections Amarena Cherry Balsamic, continue to simmer a few minutes more until chutney is thickened.
  5. Add salt, 1/2 teaspoon at a time, to taste. Add a pinch or two of white pepper if you want a little spice.
  6. Store in a glass jar in the refrigerator for up to two weeks.
  7. Serve with grilled meats or aged cheeses, it’s especially good with blue cheeses.