Sweet Sour and Spicy all in one dish form Saturday May 12

I did my usual Saturday evening cooking and was very pleased with what I made this weekend.  

The menu included talapia with walnut crusting served with the strawberry chutney recipe below.  I made a kale dish the might just change your mind about Kale and saute'd sweet potatoes with savory jelly topping.  This is a healthy combination of foods that are low in sodium, fat and the carbs are natural.   Here is the first recipe for the chutney.

Strawberry Chutney

A Chutney with a sweet & sour taste with very mild heat from the spice blend.

Created by Janet Chinners of Country Traditions

1 quart of strawberries chopped in small pieces

1 medium white or Vidalia onion chopped

2 medium tomatoes chopped

1 cup raisins (golden will add additional color but regular taste great)

8 prunes chopped

3 -5 large mint leaves chopped fine

1 T sugar or Splenda

1 t vanilla extract

½ cup white or red balsamic vinegar  (I used the white since we have a nice light one made by 

                                                              Waldensian Vineyards in North Carolina)

1T garam marsala

1 T olive oil

Add onions to a med sauce pan and cook until caramelized and lightly browned.

Add all the remaining mixture and cook over low heat for 15 minutes.  Stir frequently to make sure it doesn’t stick and burn.  It can be served hot or chilled.  I served it with walnut crusted tilapia but it would taste wonderful on cream cheese with crackers or even on ice cream.