Stephanie Thurow

Strawberry Chutney

Preparation info
  • Yield:

    1 pint

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

We love Jamaican jerk seasoning in our family. We grill jerk chicken, pork, ribs, and even tofu throughout the year. A condiment that greatly compliments this spicy food is chutney. This sweet and savory condiment is the perfect addition to not only a variety of proteins but also on top of cream cheese and crackers.

Ingredients

  • 2 cups fresh, organic strawberries, stems removed
  • 1 cup (about ½ of 1 whole) chopped red onion

Method

Put all ingredients in a food processor and pulse until it reaches the consistency you desire. I prefer the raisins and apricots to retain chunkiness. Transfer mixture into a clean pint jar or other fermentation vessel. The chutney is full of flavor immediately, but as it ferments, the intensity of the onion will fade, and it turns into a delicious ferment.

Place the canning jar lid on

Photos