CelebratE the sweetness of summer with cherry chutney
Fresh cherries are only around for a short time so I tend to go a little crazy during cherry season.
As delicious as they are when they are raw, they taste even better when you cook with them. I thought that a piece of flaky white fish would be the perfect canvas for my cherry chutney. Chutney is an Indian dish that reminds me of a sugar-free jam with savory ingredients. Boiling the cherries with some apple cider vinegar brings out their flavor like you wouldn’t believe and it becomes an irresistible condiment for fish, chicken and meat dishes.
And it takes a gorgeous close up.
This was one of my favorite meals and I’ll give you the recipe for all of it.
CHERRY CHutNEY Ingredients
1/2 cup of cherries
1 ounce or two table spoons of apple cider vinegar
1 teaspoon of honey
2 tablespoons of chopped onion
optional: chopped Thai, Serrano or Jalapeno pepper to taste.
Chopped fruit of a different variety to balance the cherries (I suggest apples or peaches or cranberries or pears but you can use your favorite fruit) I used an orange super berry from Ecuador, called pichu berry.
1/2 teaspoon of salt
How to
Saute the onions first.
Pit and slice up cherries and throw them in butter or coconut oil.
Chop up some apples (or fruit of choice) into chunks and throw into the saute.
Add apple cider vinegar, honey and salt.
Let it simmer on low heat for 15 minutes. Check on it to make sure the vinegar has not evaporated (if it has, add a little bit of water to keep the chutney from burning on the bottom of the pan).
Taste the chutney. If you want it thicker, simmer a little longer.
Pan Fried Tilapia
Pan fry tilapia in your favorite cooking fat. I love to cook fish in ghee or butter.
I dredged the fish fillets in egg whites because I had some left over after making Caesars salad.
I added crumbled kale chips to the egg whites to add a little bit of crunch to the fish.
Fry the fish in hot oil on high heat for 3 to 4 minutes on each side. Tilapia will turn from translucent grey/pink to white as it cooks.
You know it’s ready when the tilapia becomes flaky and falls apart when you cut it with a spatula.
Cabbage, bacon and onion stir fry
This is one of my favorite dishes because it’s so easy to make, healthy and tasty.
If you buy your cabbage prechopped/shredded you will save on most of the prep time of this dish.
How to
Saute bacon for a few minutes until grease starts to pool in the pan.
Add in onions and saute until they begin to turn translucent.
Add in cabbage and saute on medium heat or put on very low heat and cover to let the cabbage steam for a few minutes.
The cabbage turns soft when it is cooked through.
Paleo focaccia
You can find the recipe for my grain-free focaccia here.
- ½ cup of cherries
- 1 ounce or two table spoons of apple cider vinegar
- 1 teaspoon of honey
- 2 tablespoons of chopped onion
- optional: chopped Thai, Serrano or Jalapeno pepper to taste.
- Your favorite sweet fruit chopped (examples: apple, peaches, cranberry or pear) I used an orange super berry from Ecuador, called pichu berry.
- ½ teaspoon of salt
- Saute the onions first.
- Pit and slice up cherries and throw them in butter or coconut oil.
- Chop up some apples (or fruit of choice) into chunks and throw into the saute.
- Add apple cider vinegar.
- Let it simmer on low heat for 15 minutes. Check on it to make sure the vinegar has not evaporated (if it has, add a little bit of water to keep the chutney from burning on the bottom of the pan). Taste the chutney. If you want it to be thicker, simmer a little longer.
