Strawberry Onion Chutney

44 Comments

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.

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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.

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Add the raisins and the port, along with the garlic and ginger, and cook the mixture for about 5 minutes.
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Add the vinegar, brown sugar, salt, and cayenne, and cook for another 5 minutes.

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

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

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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…

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  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.

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    • 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.

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  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. ;)

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    • 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!

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  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

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    • 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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