Strawberry Onion Chutney


Occasionally I come out of retirement and cater for friends. I just can’t say no to certain people. Really, I don’t feel like I’m in the groove of catering any more, even though I did it for so many years. But these favorite friends I refer to as my “fans,” because they absolutely love the food I cook. And there’s nothing like having appreciation for the laborious hours spent in the kitchen. After all, it’s why we cook.

So in a few days I’m cooking a sit-down dinner for 30 for a good friend, and I wanted to do something a little different for the pork entrée I’m serving (sous vide, of course!) Since it’s spring, I immediately thought of strawberries, and so strawberry chutney was an obvious decision. But there is not one strawberry chutney recipe in the universe, as far as I could tell. So I had to make one up!

And I’m glad I did. This recipe makes quite a bit of chutney, about 6-7 cups worth, but honestly, I’d make the whole recipe and can it. It’s that good. Just my opinion.

Strawberry Onion Chutney

1 cup raisins
1 cup port, I used tawny
1/3 cup olive oil
8 onions, cut in half, sliced thinly
8 cloves garlic, minced
1 – 2″ piece ginger, minced
1/3 cup red wine vinegar
1/2 cup loosely packed brown sugar
2 teaspoons salt
2 teaspoons ground cayenne pepper, optional
2 pounds strawberries, cut up into small pieces
Allspice, to taste

In a medium-sized bowl, soak the raisins in the port. I heated up the port just a little because my raisins were especially dry.



Heat the oil over medium heat in a large Dutch oven. Add the sliced onions and begin the sautéing process. It will take at least 30 minutes. A little browning is fine, but mostly I just wanted them nice and soft and cooked through.



Add the raisins and the port, along with the garlic and ginger, and cook the mixture for about 5 minutes.

Add the vinegar, brown sugar, salt, and cayenne, and cook for another 5 minutes.

Then stir in the strawberries and continue cooking the chutney, stirring occasionally, until the strawberry pieces have cooked, but still hold their shapes.



If I might say so, this chutney is spectacular. I tested it out with pork, as well as with roasted chicken, pictured below.


44 thoughts on “Strawberry Onion Chutney

  1. I looove chutney, but never made it myself… your version is quite unique and I bet it tastes wonderful!

    I wish I could be one of those 30 lucky people… they have no idea how well they will be treated! ;-)

    Hope you will write a post about it all…


  2. When I read the subject heading I thought: “Never heard of something like this” and turns out, it didn’t exist till you made it up. It sounds very interesting and I hope to remember to make it as a side next time I make a meat dish.


    • I was really surprised when I found nothing online. But chutneys are so easy, so I just made it up. You definitely lose the “prettiness” of the strawberries, though.


  3. Sounds wonderful!! I bet there were 30 very happy and impressed people. :) I catered my best friend’s 60th B-Day party for 25 on New Year’s Eve. Before that it was my Dad’s B-Day party for 22 4 years ago. Needless to say, I don’t do the professional chef anymore. ;) Now, let me know when you’re in DFW and I’ll fix dinner for 4, you, your hubby, Baby Lady & me. That way I get to eat, drink, entertain and enjoy. ;)


    • Every time I’m doing it, I promise myself I’m not going to do it again. It used to be second nature to me, and I never worried or stressed. These days, for some reason, I really overthing everything even though it always works out. But it is work. It’s just good when people appreciate your work. I definitely like and prefer having fun at my own parties!


  4. Points for courage. It’s always so hard to find naturally sweet strawberries that I’m reluctant to put them in anything, except maybe a fool, but… I like mango chutney, so why not strawberries? Thanks. Ken


    • well, you’re absolutely right. I actually made a fool of sorts for the dessert, and I was hoping to use those from my garden, but we’ve had two late freezes since spring officially began, and all I have is strawberry flowers at this point. So I did have to sweeten things a bit. The chutney was good – I don’t think less sweet strawberries matter in it because of the sweetness from brown sugar, the port, and the raisins. You still get to see the strawberries and taste them. I really liked it.


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