SUPER EASY Strawberry Chutney
Strawberry Chutney!We are celebrating strawberry season with the sweet and spicy, super easy strawberry chutney.
Equipment
- 1 Water bath canner or large stock pot
- 1 Jar lifter for canning
- 1 Stock Pot
- 1 Long handled wooden spoon
- 12 Jelly Jars or pint size
Ingredients
- 4 lbs Fresh picked strawberries Hulled (see video) and diced
- 2 cups Red onion minced, about 1 large
- 2 cups Light brown sugar lightly packed
- 2 cups Apple cider vinegar
- 1 1/2 cups Golden raisins
- 1 whole Lemon seeded and chopped - with peel
- 3 Tbsp Yellow mustard seed
- 1 Tbsp Kosher salt
- 2 tsp Red pepper flakes
- 2 each Star anise
Instructions
- Prepare a water bath and 8-12 jelly jars (1/2 pint) or 4-6 pint canning jars.
- Combine all ingredients in a stock pot, stir to combine, and bring to a vigorous boil (see video).
- Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 50-60 minutes, but could take longer. Do not rush this. :)
- When the chutney has reached the desired consistency, remove pot from the heat.
- Ladle the chutney into prepared canning jars, leaving 1/4 in headspace.
- Wipe the rims, place the lid and rings on the jars and hand tighten. Water bath for 15 minutes.
- Once time is up, remove the jars from the bath and place on a folded kitchen towel to cool and seal.
- Once cool to room temperature (I leave mine overnight), remove the rings and test the seals (see Beginning Jelly Making video).
- Sealed jars can be stored on the shelf for up to one year. Keep unsealed jars in the refrigerator for up to one month (it will be eaten before that).
Video
Notes
If you are new to canning, please see the Beginning Jelly Making video on the YouTube.com/@ChefLanceCooks channel.