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Recipe Treasure House

Sweet N Spicy Camu Chutney

Posted on September 28, 2014 at 10:50 AM

This cool, sweet n spicy, immune-boosting chutney can be served over any seafood dish, added as a relish or side dish to any entrée, or simply enjoyed alone.  Many thanks to Amaçari for providing me with the purest camu-camu powder on the planet!! 8)



  • ½ cup sherry
  • ¼ cup virgin honey
  • ½ tsp finely ground Celtic sea salt
  • ¾ cup diced organic cucumber (I peeled mine)
  • ¾ cup diced organic cherry pepper (seeded and cored)
  • ¾ cup diced organic fresh pineapple
  • 1-2 tsp Amaçari camu-camu powder, depending on how “zingy” you like it




  1. Place the sherry and 2 TBLS of the honey into a small sauce pan on medium-low. Allow to cook together until honey has dissolved.
  2. Sprinkle the sea salt over the diced up cucumber and set aside.
  3. Add the diced cherry pepper to the sherry and cook until the peppers have softened and most of the sherry has evaporated, 10 minutes or so. Stir occasionally.
  4. Add the cucumbers and half of the pineapple to the pot and continue cooking until the 3 diced items have fused, 3-5 minutes.  Don't let it get mushy.
  5. Add the remaining pineapple and honey to the pot. Cook for another 2 minutes, just until honey dissolves.
  6. Remove from heat and allow to cool enough so that you can comfortably touch the mixture without burning your finger.
  7. Add the camu powder and stir until it is all dissolved. Make sure you get any clumps mixed in.
  8. Enjoy!
  9. Store in refrigerator for up to one week.


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