Lime, Almond and Strawberry Chutney
When Richard phoned and asked me to make one kilo of strawberry chutney, I was confused and slightly sceptical.
Wow was my scepticism put to bed once I got started. This fragrant, fresh and brightly coloured chutney has certainly made me think twice about choosing the combinations of my ingredients.
As we are heading for summer and conscious that we are going to have plenty of fruits and vegetables to pick and choose from, I thought it’s the perfect time to share this brilliant and very clever chutney with you.
Razia Laljee whom I have recently met is the inspiration behind the flavour combination. Her cooking style made a true impression on me. Razia is a wonderful modern cook born in India but has lived most of her life in North Africa and England. So her cooking style is by no means traditional Indian, and this inspired me as Razia is open minded to combining flavours that do not necessarily suggest that they are a natural match.
The almonds add an interesting and clever texture where as the lime tames the rich and fragrant spices. The floral perfume of the strawberries works just wonderfully in this chutney.
This Lime, Almond and Strawberry chutney works great on a cheese plate or instead of serving the traditional mango chutney with your favourite curry why not serve this strawberry chutney?
We enjoy this chutney with poppadoms, raita and a coriander and banana shallot salsa on a lazy Saturday afternoon with a chilled glass of Gewurztraminer.
- 1kg strawberries, hulled and cut in quarters
- 400g caster sugar
- 400g Aspall Raspberry Cider Vinegar
- 400g water
- 10g salt
- 4 cardamom pods, toasted
- 4 whole cloves
- 1 star anise
- 1 cinnamon stick
- 500g chopped banana shallots
- 70g ginger, peeled and chopped
- 40g red chilies, de-seeded and sliced
- 1 lime zest and juice
- 100g sliced almonds
Sterilize the glass jars: wash them in hot soapy water then place the jars on a roasting tray in the preheated oven at 100°C for 30 minutes.
Peel and chop the banana shallots. Place the chopped shallots, vinegar, sugar, star anise, toasted cardamom pods, cinnamon, sliced chilies, chopped ginger, cloves, salt and water in a large saucepan.
Dissolve the sugar over low heat once the sugar has dissolved turn the heat up and cook the chutney base to 105°C.
Wash hull and cut the strawberries into quarters, add the strawberries to the boiling chutney base, bring the chutney back to the boil and cook until the chutney reaches 105°C.
Add the lime zest and juice and fold in the sliced almonds.
Let the chutney cool slightly before spooning the chutney into the warm sterilized jars.
Let the chutney mature for one day before using.
Makes about 2.2kg of chutney
Food Fanatics Tip
Make sure that the chutney base reached the correct temperature before adding the strawberries. If not the colour of the strawberries will fade even more before the chutney reaches the correct temperature and thickness.
Improvise and flavour your chutney with spices of your choice. Other spices that would work well with strawberries are black or pink peppercorns.
Let the chutney mature for a minimum of one day before using as the flavour improves as the flavours mellow and start to work together.