Ingredients:

  • 1 pound (450g) fresh strawberries, hulled and quartered
  • 1/2 cup (100g) red onion, finely chopped
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) fresh ginger, grated
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for a bit of a kick)
  • 1/4 teaspoon (1.25ml) ground cloves
  • 1/4 teaspoon (1.25ml) salt
  • Pinch of black pepper

Instructions:

  1. Hull and quarter the strawberries. Chop the red onion finely.
  2. Add strawberries, onion, apple cider vinegar, brown sugar, balsamic vinegar, ginger, cinnamon, red pepper flakes (if using), cloves, salt, and pepper to the saucepan.
  3. Bring the mixture to a simmer over medium heat. Then, reduce the heat to low and cook, stirring occasionally, for about 30 minutes, or until the chutney has thickened to your liking.
  4. The chutney is ready when it has reduced and thickened, and a spoon drawn across the bottom of the pan leaves a visible trail.
  5. Remove the chutney from the heat and let it cool completely. Store in sterilized jars in the refrigerator for up to 2 weeks.