Serve this refreshing strawberry
chutney with grilled or roasted meats, or for a tasty appetizer/dessert
serve it over cream cheese with wheat crackers or gingersnaps.
Garnish with strawberry fans, if desired.
Strawberry
Chutney
- 1/2 cup golden raisins
1/2 cup firmly packed dark brown sugar
1/2 cup strawberry preserves
1/2 cup strawberry wine vinegar
1/2 cup fresh orange juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon curry powder
1 medium navel orange
4 cups whole strawberries, hulled and diced
1/2 cup sliced almonds
- Combine the first 8 ingredients
in a large nonaluminum saucepan; bring to boil. Cook, uncovered,
over medium heat 15 minutes or until slightly thickened and syrupy,
stirring frequently. Add strawberries; reduce heat, and simmer,
uncovered, 10 minutes or until thickened, stirring occasionally.
Remove from heat; stir in almonds.
- Spoon into a bowl; cover
and chill.
Makes 3 1/4 cups.
Recipe provided courtesy
California Strawberry Commission. ©2003 California Strawberry
Commission. All rights reserved. Used with permission.
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