This sweet, savory and slightly spice chutney is to die for. A lively compliment to chicken, fish or meat dishes. Adds so much flavor to white, flaky fish.
Ingredients
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
Instructions
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.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/07/21/cherry-chutney-with-tilapia-cabbage/