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Strawberry Chutney

Servings: 4 pints


  • 4 pounds strawberries hulled and diced
  • 2 cups minced red onion about 1 large
  • 2 cups light brown sugar
  • 2 cups apple cider vinegar
  • 1 1/2 cups golden raisins
  • 1 lemon seeded and chopped
  • 3 tablespoons yellow mustard seed
  • 1 tablespoon kosher salt
  • 2 teaspoons red pepper flakes
  • 2 star anise


  • Prepare a canning pot and 4 pint jars (or a combination of pints and half pints that hold a total of 8 cups of product).
  • Combine all ingredients in a large pot, stir to combine, and bring to a vigorous boil. Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 50-60 minutes.
  • When the chutney is finished cooking, remove the pot from the heat. Ladle the chutney into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
  • When the processing time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
  • Once they've cooled to room temperature, remove the rings and test the seals. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten within one month.