Strawberry Chutney

Ingredients

• 900 g (2lb) fresh strawberries, cleaned, hulled and quartered
• 2 red onions, chopped
• 4 garlic cloves, crushed
• 5cm (2in) fresh ginger root, peeled and chopped
• 1 lemon, juice only
• 300 g (1 1/2 cups) brown sugar
• 125 ml (1/2 cup) red wine vinegar
• 2 red chillies, chopped
• 3 g (1 tsp) ground cumin
• 6 g (2 tsp) mustard seed
• 3 g (1 tsp) ground coriander
• 6 g (1 tsp) salt

Instructions

1. 1

   Place all the ingredients in a large saucepan.

2. 2

   Stir over a medium heat until all the sugar has dissolved.

3. 3

   Turn up the heat until a boiling point is achieved, turn down the heat so that a consistent simmer is reached.

4. 4

   Cook for 1½ hours or until the mixture has thickened. Don’t forget to give it a stir every now and then to make sure stuff doesn’t burn at the bottom of the pan.

5. 5

   Pour the chutney into hot sterilised jars and seal immediately.

6. 6

   Store in a cool dark place and let it mature for at least a month before opening.

7. 7

   Serve as part of a cheeseboard. Enjoy!