What about Strawberry Chutney?

Hello, all Strawberry-Lovers!

In between, I would like to spoil you with a new strawberry recipe.

Many people on earth love meat dishes or vegetarian dishes with chutney.
The most famous chutney comes from our friends from India and it is the wonderful mango chutney.

source edit by @oneofsteem

Today I would like to present you my favourite strawberry chutney.

For this you need the following ingredients:

1 kg strawberries
2 red onions
150 ml Aceto Balsamico Bianco OR
75 ml Aceto Balsamico Bianco and 75 ml raspberry vinegar
200 gr. brown sugar
1 small red chili or more if you like
1 teaspoon green pepper, coarsely crushed
1 small piece of ginger, not too much
1 teaspoon sea salt

Sometimes and depending on the mood, I replace the ginger with the addition of half a stick to a stick of cinnamon and/or cardamom and coriander.

For those who like it a bit crunchier, I also recommend 1 to 2 teaspoons of yellow mustard seeds.

source edit by @oneofsteem

Preparation:

Wash and quarter the strawberries, peel the red onions and cut into thin slices. Peel and finely chop the ginger.
Core the chili and chop very finely.

Now put all the ingredients in a large saucepan, bring it all to the boil while stirring constantly and let it simmer slowly for another 20 minutes.

You have to check again and again if the chutney is not too liquid.
To sample, take a little chutney, a quarter teaspoon and put it on a saucer.
If it gets thick quickly, the Chutney can be filled to the brim into prepared screw glasses.

Please, turn the glasses upside down for 20 minutes.

For all those who would like to try the variant with coriander, cinnamon and/or cardamom, I have a tip.
If you don't like that the spices remain in the chutney, you can put the spices in a gauze swab, knot them and add them to the other ingredients.
Before you put the chutney in glasses, simply take out the gauze.

The chutney should rest for about 4 months in a dark, cool place before being eaten.

If you can't stand it, you can also serve the chutney.

We like to eat the chutney with roast beef, grilled meat, and strong cheese, for example, goat cheese from Malta.
But the chutney tastes especially good with a saddle of deer, roast venison or wild boar.

Sometimes I just take a slice of country bread from Germany (the best bread in the world -LOL), if I am there or have brought it with me, spread the bread with butter and cover it with cold roast or boiled ham and spread it with the strawberry chutney.

Maybe you have the desire and time to try the recipe once