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Strawberry Cilantro Chutney

Servings: 3 cups


  • 22 oz/600g strawberries
  • 1 med/400g red onion
  • ½ c/100g granulated sugar
  • ½ c/120ml red wine vinegar
  • 2 tsp/4g coriander seed
  • 1 tsp/5g white peppercorns
  • 1 tsp/4g cardamom seed without pods
  • 1 tsp/3g mustard seed
  • 2 tsp/15g minced ginger
  • 1 c/30g loosely packed cilantro leaves


  • Wash strawberries, remove leaves and thinly slice.
  • Coarsely grind spices in a mortar. They do not need to be pulverized, just crushed.
  • Combine all ingredients except cilantro leaves in a large pot. Heat on low for 40-60 minutes stirring occasionally until most of the liquid has evaporated.
  • Prepare some jars by washing in hot water.
  • Remove chutney from heat. Stir in coarsely chopped cilantro. While still hot, ladle into jars until ½” from top. Wipe off excess with a damp paper towel and close tightly with clean lids. Refrigerate.