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Strawberry chutney

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Ingredients for 4 servings:

  • 250 g strawberries, ripe
  • 30 g gelling sugar 2:1
  • 1 tbsp balsamic vinegar
  • 3 pinches of salt
  • 1 tsp black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Hull and quarter the strawberries. Boil them with the preserving sugar and salt for 3 minutes, stirring well to prevent burning. Add the balsamic vinegar and pepper and simmer for 1 minute. Only fill the pot halfway to prevent boilover. Immediately pour the finished chutney into jars rinsed with boiling water. Fill the jars to the brim, screw on the lids, and turn them upside down for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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