Portion/Yield:Makes about 3 x 250g jars
Strawberries are great and the first of the soft fruits that announces summer. A perfume of a sun-ripen strawberry cannot be beaten. I have combined the spiced strawberry chutney with lime and added almonds for texture.
Serve with fresh goats cheese or cows curd. Smoked ham or barbecued pork ribs and or burgers.
Ingredients & Method
- 1 finely chopped large onion
- 200ml Raspberry Cider Vinegar
- 200g caster sugar
- 100ml cold water
- 2 crushed cloves garlic
- 1 teaspoon sea salt
- 1 star anise
- 4 toasted green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 60g peeled and grated fresh root ginger
- 2 finely sliced large fresh red chillies
- 500g hulled and quartered fresh strawberries
- 60g toasted flaked almonds
- finely grated zest and juice of 1 lime
Put onion into a preserving pan, along with vinegar, sugar, water, garlic, sea salt, star anise, toasted green cardamom pods, cloves, cinnamon stick, peeled and grated fresh root ginger and red chillies. Cook over a medium heat, stirring until the sugar has dissolved, then increase the heat and bring the mixture to the boil, stirring.
Boil vigorously over a high heat for about 10 minutes or until the syrup has thickened, then add strawberries. Bring the chutney back to a gentle simmer and cook for a further 10 minutes or until the mixture is reduced to a thick consistency, and no excess liquid remains, stirring occasionally. Stir in almonds and the lime zest and juice.
Remove the pan from the heat and leave to cool for 10 minutes, then spoon the chutney into hot, sterilised jars.
Cover with vinegar-proof lids and seal. Leave to cool, then label and store in a cool, dry cupboard.
Store for at least 1 week before using. The unopened jars of chutney should keep well for up to 3 months. Once opened, store in the fridge and use within 1 week.