Savory Strawberry Chutney

The warm flavors of this Indian-inspired chutney go well with grilled pork or poultry, or as a piquant topping for a cream-cheese-covered English muffin.
By / Photography By Shell B Royster | May 01, 2015

Instructions

3 cups strawberries, topped and chopped

2 tablespoons cider vinegar

½ yellow onion, chopped fine

1 teaspoon grated ginger

2 tablespoons golden raisins

2 cloves garlic, lightly mashed and peeled

1 cinnamon stick

4 cardamom pods

¼ teaspoon Madras curry or Garam Masala

1 pinch allspice

1 pinch chili powder

1 pinch salt

Place all ingredients except salt in a nonreactive saucepan and bring to boil. Simmer gently for 30 minutes, stirring occasionally, until chutney softens and thickens slightly. Take pan off heat, remove cinnamon stick and garlic cloves. Add salt and let sit 20 minutes to cool. Serve immediately or transfer to a glass container and store in refrigerator (chutney will continue to thicken as it cools). 

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