Strawberry Chili Chutney

Ingredients for 1 servings:

• 1,500 g strawberries
• 350 g sugar
• ½ tsp salt
• 3 large shallots
• 1 piece(s) ginger, thumb-sized
• 2 chili peppers, red and hot
• 300 ml vinegar (honey vinegar or mild white wine vinegar)
• 1 stalk(s) cinnamon
• 1 tsp pepper, Tasmanian

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

beautiful strawberry flavor, very intense and aromatic, a noble culinary gift

Wash the strawberries and drain well. Trim the green parts and roughly dice the fruit. Mix them in a saucepan with the sugar and salt and let them steep for about 1 hour. In the meantime, peel the shallots and finely dice them. Remove the seeds from the chili and then slice them very finely. Peel the ginger and also finely dice them. Add everything to the steeped strawberries. Add the cinnamon stick and vinegar. Bring everything to a boil and then reduce slowly over very low heat. This can take up to 2-3 hours. Watch carefully towards the end and stir regularly. If the mixture thickens, it can easily burn. Finely chop the Tasmanian peppercorns with a knife and add them to the thick chutney at the end. Season to taste with salt, sugar, or pepper. Remove the cinnamon stick and ladle the hot chutney into small jars with twist-off lids. Seal the jars immediately and let them cool upside down. This chutney tastes great with cheese and white meat. This batch makes 8 very small jars.