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.