Summary

Ingredients

• g 1,500 strawberries
• 350 grams sugar
• 0.5 teaspoon ½ salt
• 3 large shallot (s)
• 1 piece (s) ginger, the size a thumb
• 2 chilli pepper (s), red and hot
• 300 ml vinegar, (honey vinegar or mild white wine vinegar)
• 1 stick cinnamon
• 1 teaspoon pepper, Tasmanian

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Instructions

1. Wash the strawberries and let them drain well. Cut away the greens and roughly dice the fruit. Mix with the sugar and salt in a saucepan and let steep for about 1 hour.
2. In the meantime, peel the shallots and cut them into very small cubes. Remove the seeds from the chilli and then cut them into very fine rings. Peel the ginger and also dice very small. Add everything to the strawberries.
3. Also add the cinnamon stick and vinegar. Bring everything to the boil once and then slowly reduce to a very low heat. This can take up to 2-3 hours. Be careful towards the end and stir regularly. If the mass becomes thick, it can easily burn.
4. Chop the Tasmanian pepper very finely with a knife and add it to the thick chutney at the end. Possibly season with salt, sugar or pepper.
5. Remove the cinnamon stick and pour the hot chutney into small twist-off jars. Close the jars immediately and let them cool upside down.
6. The chutney goes very well with cheese and white meat.
7. The amount makes 8 very small glasses.