Summer is on its way out so it is the perfect time to preserve summer fruits and berries for those coming autumn and winter days.
I had a basket of strawberries and two beetroots sitting idly next to each other in the fridge. Colourwise they complement each other perfectly so I thought they would work well together in a chutney, too.
If you want to give it a try, here's the recipe:
Wash and dice 350g strawberries.
Dice two medium sized cooked beetroots (approx. 350g).
Put the strawberries and beetroot n a pan and add:
1 diced onion (medium-large), 1 heaped teaspoon grated ginger, 1 crushed clove of garlic, 1 teaspoon of rosemary salt, 1 teaspoon of yellow mustard seeds, 80g sugar, 1 dl red wine vinegar, and in a tea bag 1 teaspoon of black peppercorns and 1 crushed stem of lemongrass.
Bring to the boil and let it bubble away until it has the desired consistency, i.e. until you have a thick gooey sauce.
Away with it into jars and enjoy with goat's cheese or grilled meat, possibly also fish (not tested yet).
As strawberries and beetroot are a rather bold combo I poured the chutney into smaller jars (125ml per jar, the whole amount fitted into exactly 6 of them).