Cherry chutney with coconut flour

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cherry chutney


300g cherries,

100g coconut flour,

one hot green chilli, finely chopped,

10-20g vanilla sugar,

30g brown or ordinary sugar,


pinch of ajwain,

pinch of roman cumin,

one cinnamon stick,

big tablespoon of ghee or refined oil,

1/2 cup of water.


On the hot ghee or oil put ajwain, roman cumin and chopped chilli and stir for a few seconds. Add cherries, coconut flour, cinnamon stick and 1/2 cup water. Let it cook for a few minutes and, if necessary, add some water. Add the sugar and vanilla sugar and stir. Allow chutney to cook a little more until you get the rare but not too dense mixture. Allow the chutney to cool a little and it is ready to be served. You can serve it hot and chilled also. Enjoy the sweet and hot taste!



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