Strawberry Onion Chutney


Rarely do I come out of “retirement” to cater. If I do it’s only for good friends, but still these gigs are few and far between. I’m just not in the catering groove any longer.

A few years ago, however, I said yes to a friend who needed help with her staff party. I don’t remember the menu in its entirety, except that I made a sous vide pork loin.

Because it was springtime, I created a chutney using fresh strawberries to go with the pork.

Following is the sweet-spicy-tart condiment recipe that I’m so happy I wrote down. I must say it was superb and loved by all!

Strawberry Onion Chutney
printable recipe below

1/2 cup golden raisins
1/2 cup ruby port
1/4 cup olive oil
4 white onions, chopped
4 cloves garlic, minced
1 – 1″ piece ginger, minced
1/4 cup red wine vinegar
1/4 cup loosely packed brown sugar
1 teaspoon salt
1 teaspoon ground cayenne
1 pound hulled strawberries, chopped into small pieces
Allspice, to taste

In a small bowl, soak raisins in the port. Set aside.

Heat the oil over medium heat in a large Dutch oven. Add the 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. When I made it the second time, I used dark raisins, and served it with roasted chicken, which was equally delicious as previously with the pork loin.

And with cheese? It’s fabulous!!!



55 thoughts on “Strawberry Onion Chutney

    • I agree. When I made the chutney the first time I used regular raisins instead of golden. Not sure the color made a significant difference. But it’s really good chutney!

  1. Looks delicious! I’ve never used strawberries in such chutneys, mostly because supermarket ones are not that flavorful and release too much liquids (at least the ones I’ve tried). Hopefully local strawberries will arrive soon, so I’ll give it a try. Love the idea.

    • Thanks! I know what you mean. Fortunately I’ve got a lot growing in my garden that didn’t succumb to the late freeze. Although I just like picking those strawberries and eating them!

  2. I have made quite a few chutneys in my day but have never thought to use strawberries. I have been missing out as I am sure this would be wonderful. It will be on the list when Strawberry season rolls round again. Thankyou for the inspiration.

  3. Oh how my mouth is watering! I love chutneys. My mum does her own home made ones and I occasionally am lucky enough to get a jar. She does all kinds like rhubarb and ginger, and green tomato. But, now a strawberry onion chutney, I’ve never heard or seen that before but it’s tantalizing my taste buds. I can imagine it would go brilliantly with a pork loin. Or with cheese. Or with me just eating it with a spoon! ;-)

    • Exactly! It’s really nice – I was proud of my invention. The onions play a significant role in this chutney, too. I have a tutorial on my blog for creating your own chutney, because as your Mum knows, there are endless possibilities! I don’t know if anyone read that post!

  4. Wow Mimi – this sounds terrific! I love the flavor combo and can’t wait to try it. People often assume I want to cook for the masses since I love to bake. Not true – making mass amounts of food is not my idea of fun!

    • It really takes a different mindset, for sure. And tons of planning, but you have to love it. I put in my years, but I’m done and don’t miss it. This chutney is equally about the strawberries as it is about the onions, which is different for a chutney. I’m very proud of it!

  5. That looks so yummy! what a great compliment to the pork loin! This would be great on a cheese tray!

  6. All you have to say is sweet and spicy and I’m in. And you are serious about the spicy. A teaspoon of cayenne would provide a nice kick to the sweet strawberries. This does sound like a wonderful complement to pork, and cheese of course. :) Pinned!

    • Aw, thanks. Did I really list 1 teaspoon? That almost seems like a lot to me, although the recipe makes a large amount of chutney. I’m going to check to make sure!

  7. What a fun recipe, Mimi! I’ve never thought about combining onions and strawberries, but I can see how that would be a great chutney alongside roasted pork. And the port addition here is on point!

    • Thanks, David! I always add onions (or at least shallots) to my chutneys, but in this case I added a lot to make both the strawberries and onions significant in flavor and texture.

  8. I am a huge fan of the sweet-spicy-tart combo and this has me drooling! I love chutney and my mom has managed to expose me to some incredibly unique ones before but I don’t think I’ve ever had a strawberry onion one before. I can imagine how good this was with that sous vide pork!

    • I always add onion/shallots to chutney, but in this case I wanted the strawberry to onion ratio to be the same. It came out really well!!!

    • Thanks. As opposed to most of my chutney creations, where I just use a little bit of onion, garlic, and ginger, in this one, I used a lot of onion, which is why I called it a strawberry onion chutney. I really like the combination.

  9. I am behind in my visits but I had to see this!! I love the flavors and it makes me think of a shrub. I make a rhubarb chutney but that is so more expected. I bet it was a wonderful meal!

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