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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Strawberry Chutney Recipe

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This recipe for Strawberry Chutney is from Sid and Jo's Favorite Flavors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. strawberries, hulled and chopped
2 large shallots, finely chopped
1 clove garlic, minced
3/4 c. brown sugar
1/4 c. dried cranberries, chopped
2 T. cider vinegar
1 T. nigella seeds
1/2 tsp. fine sea salt
1/2 to 1 tsp. freshly ground black pepper
Directions:
Directions:
Combine all the ingredients in a large saucepan over medium-high heat. Bring to a boil, reduce heat to maintain a steady simmer, and cook, stirring occasionally, until the berries break down and the mixture is reduced by a third, 30-40 minutes. Taste and adjust seasonings to your taste.

Meanwhile, if you plan to hot-water process the jars instead of storing them in the fridge, bring a canning kettle of water to a boil. Boil jars and lids for 10 minutes. Transfer to a drying rack.

Transfer the chutney to the jars and seal with lids (jars should still be hot if you're hot-water processing). If not hot-water processing, let the jars cool, then refrigerate at least 6 weeks before opening. Keep refrigerated until opened and used.

If hot-water processing, submerge filled jars in the pot of boiling water for 10 minutes. Remove and let cool. Store in a cool, dark place for at least 6 weeks and up to 6 months before opening. Refrigerate after opening.
Number Of Servings:
Number Of Servings:
4 half pints
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The nigella seeds are optional, but, along with adding their own flavor and texture, help ensure you won’t mix up a jar of chutney with a jar of jam.

 

 

 

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