Spring Strawberry Chutney Recipes

STRAWBERRY CHUTNEY

Strawberry Chutney image

"I got this recipe at my Weight Watchers meeting during a recipe swap and made some slight alterations," says Donna Burke of Chatsworth, Illinois. "Flavored with orange, peel, mustard, raspberry vinegar and raisins, this chutney is great on ham, turkey or pork."

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup raspberry vinegar
2 tablespoons raisins
2 tablespoons honey
1/4 teaspoon grated orange zest
1/4 teaspoon prepared mustard
2 cups sliced fresh strawberries

Steps:

In a saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15 minutes or until slightly thickened, stirring occasionally. Stir in strawberries. Reduce heat to low; simmer 10 minutes longer or until thickened, stirring occasionally. Refrigerate overnight.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

STRAWBERRY CHUTNEY

Strawberry Chutney image

This is scrumptious with water crackers and a choice of Brie and light cream cheese. From Perfect Food magazine.

Provided by Sharon123

Categories < 30 Mins

Time 30m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup raisins
1/4 cup firmly packed brown sugar
1/4 cup fresh lemon juice
1/4 cup raspberry vinegar
2 tablespoons honey
2 cups fresh strawberries

Steps:

Combine first 5 ingredients in a saucepan; bring to a boil.
Reduce heat to medium, and cook 15 minutes or until slightly thick.
Stir in strawberries.
Reduce heat to low, and simmer 10 minutes or until thick, stirring occasionally.
Yield-1 cup Weight watcher points-1.

QUAIL WITH ROASTED STRAWBERRY CHUTNEY

Quail with Roasted Strawberry Chutney image

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 11

Ingredients

12 semi-boneless quail (ask the butcher to prepare them)
Salt and pepper
2 cups strawberries, hulled and quartered
1 tablespoon unsalted butter, melted
1/4 cup coarsely chopped green onion
3 tablespoons brown sugar
2 tablespoons Grand Marnier
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon cider vinegar

Steps:

Preheat oven to 400 degrees F.
Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes.
In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened.
Spoon the strawberry chutney around the quail and serve.

SPRING STRAWBERRY CHUTNEY

Spring Strawberry Chutney image

Most often when you think of preserving strawberries, jam immediately springs to mind. However, this sweet and savory chutney is a fantastic way to extend the fleeting life of fresh berries. Try it with a rich, drippy triple-crème cheese. It's a magical bite.

Provided by Marisa McClellan

Time 2h

Yield 24

Number Of Ingredients 9

Ingredients

3 pounds strawberries, hulled and diced
1 large red onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried currants
3 tablespoons yellow mustard seeds
2 teaspoons salt
2 teaspoons crushed red pepper
2 pods whole star anise

Steps:

Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 106 calories, Carbohydrate 24.9 g, Fat 0.6 g, Fiber 2.1 g, Protein 1.2 g, Sodium 196.5 mg, Sugar 21.8 g

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