Lemon and dried strawberry chutney
Makes 250ml
Lemon and dried strawberry chutney
Good to use with cold meat, sandwiches and wraps
| Makes 250ml | |
| 6 | lemons, washed, thickly peeled (not too much of the white pith) |
| 45ml | cooking oil |
| 2 | onions, finely chopped |
| 1 | red chilli, chopped |
| 1 | thumb-sized piece of fresh ginger, peeled and finely chopped |
| 2ml | turmeric |
| 5ml | curry powder |
| 10ml | yellow mustard seeds |
| 250ml | white sugar |
| 250ml | white wine vinegar |
| 250ml | water |
| Dried strawberries from 220g fresh strawberries | |
Method:
- Cook the lemon peel in cold water and bring to the boil – repeat two times. Cut the now almost soft rind into match sticks and then into smaller pieces
- Sweat the onion in the oil and add the ginger, chilli, turmeric, curry powder and mustard, stir fry for about one minute, add the rest of the ingredients and bring to a boil, simmer for 30 minutes. Add the dried strawberries and cook for 5min. Allow to cool and store in sterilised jar.
To make dried strawberries:
You will need the larger type fresh strawberry to dry – use 1x punnet for this recipe (220g)
With the green pointing upwards, cut the strawberries into thick slices (about 3 slices/berry). Place the slices on a sheet of baking paper and dust them with a little icing sugar. Dry at 70 ºC for 1/2h until almost leathery.
