Description
Have you ever tried strawberry chutney? This unusual chutney recipe is sweet, tangy and spicy and works great with a cheeseboard.
Ingredients
Units
Scale
- 900g (2lb) fresh strawberries, cleaned, hulled and quartered
- 2 red onions, chopped
- 4 garlic cloves, crushed
- 5cm (2in) fresh ginger root, peeled and chopped
- 1 lemon, juice only
- 300g (1 1/2 cups) brown sugar
- 125ml (1/2 cup) red wine vinegar
- 2 red chillies, chopped
- 3g (1 tsp) ground cumin
- 6g (2 tsp) mustard seed
- 3g (1 tsp) ground coriander
- 6g (1 tsp) salt
Instructions
- Place all the ingredients in a large saucepan.
- Stir over a medium heat until all the sugar has dissolved.
- Turn up the heat until a boiling point is achieved, turn down the heat so that a consistent simmer is reached.
- Cook for 1½ hours or until the mixture has thickened. Don’t forget to give it a stir every now and then to make sure stuff doesn’t burn at the bottom of the pan.
- Pour the chutney into hot sterilised jars and seal immediately.
- Store in a cool dark place and let it mature for at least a month before opening.
- Serve as part of a cheeseboard. Enjoy!
Notes
- You can substitute the fresh chillies with 5g (2 tsp) dried chilli flakes.
- If you want the chutney less hot, you can deseed the chillies, use only one, or omit them altogether. Jalapenos can be used too!
- Once opened, keep the strawberry chutney in the fridge and consume within 3 weeks.
- You can substitute the lemon juice with the juice of 1 lime.
- When seasoning the chutney you can use 6g (1 tsp) black Himalayan salt / Kala Namak, instead of plain table salt.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Boil
- Cuisine: American