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Strawberry Chutney recipe

Serve this refreshing strawberry chutneywith grilled or roasted meats, or for a tasty appetizer/dessertserve it over cream cheese with wheat crackers or gingersnaps.Garnish with strawberry fans, if desired.

Recipe: Strawberry Chutney

1/2 cup golden raisins
1/2 cup firmly packed dark brown sugar
1/2 cup strawberry preserves
1/2 cup strawberry wine vinegar
1/2 cup fresh orange juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon curry powder
1 medium navel orange
4 cups whole strawberries, hulled and diced
1/2 cup sliced almonds

  • Combine the first 8 ingredients in a largenonaluminum saucepan; bring to boil. Cook, uncovered, over mediumheat 15 minutes or until slightly thickened and syrupy, stirringfrequently. Add strawberries; reduce heat, and simmer, uncovered,10 minutes or until thickened, stirring occasionally. Removefrom heat; stir in almonds.
  • Spoon into a bowl; cover and chill.

    Makes 3 1/4 cups.

    Recipe provided courtesy California StrawberryCommission. ©2003 California Strawberry Commission. Allrights reserved. Used with permission.

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  • Comments

    1 Comment


    I thought strawberries would be good, since I already had plenty of them. My dad is here with us and I am enjoying the more traditional kind of meals with him everyday, which otherwise I do not make for only myself. So the chutney has become a need now.

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