Strawberry Rhubarb Chutney
Yield: 10 servings
Ingredients:
2 Tbsp olive oil
1/2 cup red onion, diced
1 tsp cinnamon
1 tsp allspice
8 cups strawberries frozen or fresh
4 cups fresh strawberries
4 cups (about 4 stalks) rhubarb
3/4 cups sugar
1 cups golden raisins
1 Tbsp apple cider vinegar
1 Tbsp honey (optional)
Directions:
- In a medium sauce pan, heat olive oil over medium-low heat.
- Add onion and sauté until tender.
- Add cinnamon, allspice, rhubarb and 8 cups of strawberries.
- Stir and cook 15 minutes and let simmer down, mashing with a potato masher until the liquid from the strawberries has been reduced and the mixture is thick and almost syrupy.
- Once chutney is soft and fruit is broken down, add in apple cider vinegar and let reduce 12 minutes. Add the raisins and 4 cups fresh diced strawberries. Taste and add honey if using.