Strawberry Chutney
Elevate your culinary creations with this irresistible Strawberry Chutney, a sweet and tangy condiment bursting with bold, complex flavors. Juicy fresh strawberries are simmered to perfection with aromatic red onion, zesty apple cider vinegar, and a kick of red chili flakes, while warm spices like cinnamon and ginger add depth to every spoonful. This small-batch chutney, crafted in just 35 minutes, boasts a velvety, jam-like consistency that pairs beautifully with cheese platters, roasted meats, or even as a unique sandwich spread. Its vibrant hue and balanced blend of sweet, spicy, and savory notes make it a standout addition to any meal. Store this easy-to-make chutney in the fridge for up to two weeks and delight your taste buds with a fresh take on a classic condiment!
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Recipe Information
Ingredients
- 500 g Fresh strawberries
- 1 medium Red onion
- 60 ml Apple cider vinegar
- 100 g Brown sugar
- 1 tbsp (grated) Fresh ginger
- 2 Garlic cloves
- 0.5 tsp Red chili flakes
- 0.25 tsp Ground cinnamon
- 0.5 tsp Salt
- 1 tbsp Lemon juice
- 0.25 tsp Ground black pepper
Instructions
Wash the strawberries thoroughly, hull them, and cut them into quarters.
Peel and finely dice the red onion. Mince the garlic cloves and grate the fresh ginger.
In a medium-sized heavy-bottomed saucepan, combine the diced red onion, minced garlic, and grated ginger. Cook over medium heat for 2-3 minutes, stirring frequently, until fragrant and softened.
Add the quartered strawberries to the saucepan and stir gently to combine.
Mix in the apple cider vinegar, brown sugar, red chili flakes, ground cinnamon, and salt. Stir well to incorporate all the ingredients.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.
Let the chutney simmer for about 20-25 minutes, stirring occasionally to prevent sticking, until the strawberries are broken down and the mixture has thickened to a jam-like consistency.
Once cooked, remove the saucepan from heat and stir in the lemon juice and ground black pepper.
Allow the chutney to cool to room temperature before transferring it to sterilized jars or an airtight container.
Store in the refrigerator for up to 2 weeks. Serve alongside cheese boards, roasts, or as a savory sandwich spread.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 127.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
