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How to Make Spring Strawberry Chutney - A Step-by-Step Guide

Spring is the season of fresh, vibrant ingredients, and there's no better way to celebrate the arrival of warmer weather than with this Spring Strawberry Chutney recipe. Bursting with sweet strawberries, tangy vinegar, and a hint of spice, this chutney is the perfect accompaniment to a variety of dishes, from grilled meats to cheese boards and everything in between.

What sets this chutney apart from others is its use of seasonal ingredients. Strawberries are at their peak in the sprin...

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Ingredients

  • 3 pounds strawberries, hulled and diced
  • 1 large red onion, minced
  • 2 cups cider vinegar
  • 1 ½ cups white sugar
  • 1 ½ cups dried currants
  • 3 tablespoons yellow mustard seeds
  • 2 teaspoons salt
  • 2 teaspoons crushed red pepper
  • 2 pods whole star anise

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 5 mins
  • Total Time: 2 hrs
  • Servings: 24
  • Yield: 6 half-pint jars

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

    • Nutrition

    106 cal.

    • Total Fat: 1g
    • Sodium: 197mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 1g
    • Vitamin C: 34mg
    • Calcium: 28mg
    • Iron: 1mg
    • Potassium: 205mg

    Categories

    Sweet recipes
    Spicy recipes
    Tangy recipes
    Refreshing recipes
    Fruity recipes