This simple recipe comes from our brand ambassador Lindsay Benson aka Lean Bean Nutrition. The chutney makes the perfect accompaniment to some oven cooked turkey or salmon fillet and as summer is on its way try the refreshing salad Lindsay has made to go with it. Visit her blog for more great recipe ideas like this and lots of information on diet and nutrition www.leanbeannutrtion.com
Serves: Makes one medium sized jar of chutney
For the chutney: -
2 cups CherryActive® dried cherries
1 cup CherryActive® concentrate
1 Red onion
1 tbsp Balsamic glaze
1 inch Fresh ginger
1 Garlic clove
1 Pinch of cinnamon
Zest of half a lemon
For the turkey/salmon and salad: -
1 Beetroot, thinly sliced
1 tbsp Walnuts, chopped
3 Dried apricots
Handful of salad leaves
- In a large pot, melt 1 tsp coconut oil. Add the onion and saute until it begins to brown.
- Add the remaining ingredients and increase the heat from medium to high and bring to the boil.
- Reduce the heat and gently boil uncovered for 15 minutes, stirring, until the liquid begins to thicken.
For the chicken or salmon; preheat the oven to 180C. Cover the chicken or salmon in tin foil and place in the oven and cook for 10-15 minutes
Remove from the oven, top with chutney and serve with sliced beetroot, apricots, beans, walnuts and leaves as a nice salad.