Cookbook:Lime, Almond and Strawberry Chutney

Cookbook | Ingredients | Recipes

Ingredients

• 1kg strawberries, hulled and cut in quarters
• 400g caster sugar
• 400g Aspall Raspberry Cider Vinegar
• 400g water
• 10g salt
• 4 cardamom pods, toasted
• 4 whole cloves
• 1 star anise
• 1 cinnamon stick
• 500g chopped banana shallots
• 70g ginger, peeled and chopped
• 40g red chilies, de-seeded and sliced
• 1 lime zest and juice
• 100g sliced almonds

Procedure

1. Sterilize the glass jars: wash them in hot soapy water then place the jars on a roasting tray in the preheated oven at 100°C for 30 minutes.
2. Peel and chop the banana shallots. Place the chopped shallots, vinegar, sugar, star anise, toasted cardamom pods, cinnamon, sliced chilies, chopped ginger, cloves, salt and water in a large saucepan.
3. Dissolve the sugar over low heat once the sugar has dissolved turn the heat up and cook the chutney base to 105°C.
4. Wash hull and cut the strawberries into quarters, add the strawberries to the boiling chutney base, bring the chutney back to the boil and cook until the chutney reaches 105°C.
5. Add the lime zest and juice and fold in the sliced almonds.
6. Let the chutney cool slightly before spooning the chutney into the warm sterilized jars.
7. Let the chutney mature for one day before using.