Strawberry Chutney

 I couldn’t pass up that specially low priced basket of strawberries.  But what to prepare?  This year, 2023, I’ve been exploring chutneys so, Strawberry Chutney is what I made.  This is a little out of my wheelhouse but I am looking forward to tasting, after it sits for about a month or so.

To make about 8 250ml jars.

Ingredients

4 lbs.       Strawberries, hulled and diced

2 cups.    Onions, about one large, minced

2 cups.   Light brown sugar

1 1/2 cups. Golden raisins

1.           Lemon, seeded and chopped

3 tbsps.  Yellow mustard seeds

1 tbsp.    Kosher salt

2 tsps     red pepper flakes

2             Star anise

Directions:

Combine all the ingredients in a large pot, stir to combine, and bring to a vigorous boil.  Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 50-60 minutes.

When the chutney is finished cooking, remove the pot from the heat. Remove the star anise from the mixture before ladling into prepared jars, leaving 1/2 inch headspace.  Wipe the rims, apply the lids and rings and process in a steam canner for 15 minutes.

When the processing time is over, turn off the heat, car efully remove the lid and let the jars sit in the canner for about five minutes.

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