Strawberry Chutney with Shallots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg strawberries
- 250 g onion (s)
- 120 ml vinegar, (raspberry)
- 250 g preservin suar, Extra 2: 1
- 3 teaspoons salt
- 1 teaspoon pepper, green (coarsely crushed)
- 1 pinch (s) brown sugar
Print Recipe
Pin Recipe Instructions
- The amount makes approx. 7 glasses of 200 ml each
- Wash, clean, finely chop the strawberries and weigh only 800 g of them cleaned.
- Peel the onions and cut into very fine cubes. Weigh out 200 g of it.
- Prepare 7 jam jars with screw caps (for 200 ml content) germ-free.
- Put the strawberries, onion cubes and the raspberry vinegar in a sufficiently large saucepan, mix together and carefully mix with the extra gelling sugar 2: 1.
- Bring to the boil over high heat, stirring constantly, stirring continuously and simmering for 10 minutes. Season with salt, a pinch of brown sugar and the green, coarsely crushed pepper.
- Immediately fill the prepared jars up to the brim with the chutney, close tightly and allow to cool.
- TIP:
- Tastes super delicious with grilled food.
- If you want the taste a little milder, just use shallots instead of onions.
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