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Strawberry Chutney

Strawberry Chutney

15 min
12 min

2 pounds fresh strawberries, greens removed and cut into 1/4-inch pieces

2 Tablespoons freshly squeezed lemon juice

3 Tablespoons balsamic vinegar

1/2 cup granulated sugar

2 Tablespoons corn starch

1/2 cup minced fresh mint leaves


Toss the strawberries and the lemon juice together in a small bowl, set aside.

Add the vinegar and sugar to a small pot over medium heat, stir to combine.

Add the strawberries to the pot, stir, bring the mixture to a simmer, and cook for 10 minutes, stirring occasionally.

Add the cornstarch to a small bowl, carefully remove 2 Tablespoons of the chutney and combine it with the cornstarch.

Add the cornstarch mixture back to the pot, stir, and simmer for 2 minutes more or until thickened.

Remove the pot from the heat, add the mint.

Let the chutney cool until ready to serve or serve warm over pound cake.