Have enough jam? Like things with a bit of a savory edge? This Strawberry Chutney has tons of delicious strawberry flavor, but combined with the kick of shallots, garlic, and a few spices. Use it in sandwiches (think of how tasty cranberry sauce is when spread on turkey or chicken), spread it on crackers, serve it alongside cheeses (it's particularly good with goat cheese), or offer it with roast chicken or pork.
Find more strawberry recipes with a savory bent here.
See Also
More Savory Strawberry Recipes
How to Store Strawberries
Strawberry Hazelnut Goat Cheese Salad
Ingredients
- 2 pounds strawberries
- 2 large shallots
- 1 clove garlic
- 3/4 cup brown sugar
- 1/4 cup dried cranberries, chopped
- 2 Tablespoons cider vinegar
- 1 Tablespoon nigella seeds
- 1/2 teaspoon fine sea salt
- 1/2 to 1 teaspoon freshly ground black pepper
- 4 pint jars and lids
- Prep Time: 29 minutes
- Cook Time: 40 minutes
- Total Time: 69 minutes
- Yield: 4 pints
Preparation
- Hull the strawberries (see how to do it here) and chop them; finely chop the shallots; mince the garlic.
- Put all of the ingredients in a large saucepan over medium-high heat. Bring to a boil. Reduce the heat to maintain a steady simmer and cook, stirring occasionally, until the berries are broken down and the mixture is reduced by a third, 30 to 40 minutes. Taste the mixture and adjust seasonings to your taste.
- Meanwhile, if you plan to hot-water process the jars instead of storing them in the fridge, bring a canning kettle of water to a boil. Boil jars and lids for 10 minutes. Transfer to a drying rack.
- Transfer the chutney to the jars and seal with lids (jars should still be hot if you're hot-water processing).
If not hot-water processing the chutney, let it cool and refrigerate at least 6 weeks before opening. Keep chilled until opened and used.
If hot-water processing, submerge filled jars in the pot of boiling water for 10 minutes. Remove and let cool. Store in a cool, dark place for at least 6 weeks and up to 6 months before opening.
Chill after opening.