The most important thing about strawberry chutney in 30 seconds
- Preparation time: 15 minutes
- Difficulty: Simply
- The special: With its fruity-sour note, this strawberry chutney goes surprisingly well with green asparagus and is a refreshing alternative to the classic hollandaise sauce.
- Perfect for: Asparagus season, cheese platters, barbecues or as a gift from the kitchen
Fresh strawberries are briefly boiled in caramelized sugar and light balsamic vinegar, and fresh basil is added at the end. Tastes warm and cold. Keeps well in the fridge for a week.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
Strawberry chutney as an asparagus side dish – why not?
To be honest, we were skeptical ourselves. Strawberries with asparagus? At first it sounded like one of those ideas that makes you glad afterwards that the hollandaise sauce was in the fridge. But then we just tried it. And lo and behold: after the first bite, both of us just said “why don’t we do it like this every year?”
For most people, asparagus season means: Hollandaise, ham, done. It’s tasty – but after three weeks it starts to get annoying. A little variety is good, especially with green asparagus, which tolerates the fruity-sour contrast really well. That’s exactly what this strawberry chutney is made for. It’s ready in a quarter of an hour, requires just five ingredients and can be served warm or cold.
If you also like to experiment with asparagus, take a look at our Italian asparagus salad or the baked asparagus schnitzel rolls. And if you like something more classic: the asparagus with a parmesan-hazelnut crust is also a dream.
The most important ingredients for strawberry chutney
Five ingredients, nothing more is needed. That’s exactly what makes this recipe so rewarding.
- Strawberries – Choose ripe, aromatic fruits that are in season. German strawberries from May taste much better here than the watery imports from winter. Small berries often have more flavor than the giant specimens.
- Light balsamic vinegar – The star of this recipe. In contrast to the dark Aceto Balsamico, the color of the strawberries is retained and the taste is more elegant, less sweet and heavy. It’s worth getting decent quality here. Alternatively, white wine vinegar or a good apple cider vinegar works.
- Sugar – Is caramelized and gives the chutney its deep, slightly bitter sweetness. Normal white table sugar is sufficient, but brown also works.
- basil – Fresh, never dried. Add it at the very end so that the flavors don’t get overcooked.
- Salt and pepper – Sounds unspectacular, but it is crucial. The salt brings out the sweetness, the pepper gives a little kick. We like to add a bit of cumeo pepper when we have it.
This way your strawberry chutney is guaranteed to be a success
The crucial moment is caramelization. If the sugar goes too dark, the whole chutney will later taste bitter – and you can’t save it.
Here are the most important points where it typically fails:
- Don’t let sugar out of your sight. Once it melts, it happens quickly. Golden brown is good, dark brown is already too late. We stand next to it with a wooden spoon and don’t stir – just swirl the pan slightly.
- Carefully add balsamic vinegar. It hisses and steams violently for a moment. Immediately afterwards simmer for 2 minutes so that the acid calms down.
- Just let the strawberries steep briefly. They should keep their shape and not crumble into mush. One, maximum two minutes is enough.
- Basil at the end. Heat kills the flavor. Stir in after the stove and you’re done.
What makes our recipe special: We consciously avoid onions, chili and ginger, which end up in almost every other chutney. The strawberry aroma comes through pure and the balsamic basil accent remains clearly recognizable. In addition, our chutney doesn’t simmer for an hour like the jam version, but really only for a few minutes. Bite-firm pieces of fruit instead of overcooked porridge. If there are any strawberries left, you can add a few fresh ones just before serving. They still have a nice bite.
Another important thing: Be sure to season again after it has cooled down. The taste changes as it cools down; a touch of salt or pepper is often missing.
📖 Recipe
Strawberry chutney with balsamic vinegar and basil
Preparation time
5 minutes
Cooking time
15 minutes
Total time
20 minutes
🥕 Ingredients for the recipe
- 250 G Strawberries
- ½ Federal basil
- 80 G Sugar
- 150 ml light balsamic vinegar
- Salt
- pepper
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Wash and clean the strawberries and cut them into small cubes. Pull the basil from the stems and cut into fine strips.
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Put the sugar in a pan and melt over medium heat until it caramelizes golden brown. Don’t walk away – caramel burns very quickly.
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Carefully pour in the light balsamic vinegar (it will hiss and steam briefly) and simmer for 2 minutes until the caramel has completely dissolved.
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Add the strawberry cubes to the pan and let them simmer for 1 to 2 minutes. They should keep their shape, not overcook.
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Remove the pan from the heat, fold in the basil and season with salt and pepper.
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Allow to cool completely and season again before serving – the taste changes as it cools.
Calories: 133kcal | Carbohydrates: 32G | Protein: 1G | Fat: 0.3G | Sugar: 29G
Frequently asked questions about strawberry chutney
Strawberry chutney goes well with green and white asparagus, grilled chicken, goat cheese and strong hard cheeses like Manchego. It is also an exciting accompaniment to roast beef, game dishes or simply on a cheese platter.
The chutney will keep in the fridge in a clean screw-top jar for about a week. If you want to enjoy it for longer, fill it boiling hot into sterilized jars and turn them upside down to cool. This means that unopened jars can last for several months.
In addition to fruit and sugar, chutney also contains vinegar and spices, which makes it spicier and more sour. Jam is sweet and usually only made from fruit, sugar and gelling agents. Chutney therefore also goes well with hearty dishes.
Light balsamic vinegar (also sold as Condimento Bianco) is the first choice because it does not dull the color of the strawberries. If you don’t have any on hand, you can use white wine vinegar with a little honey – but the result will be less smooth.
Theoretically yes, practically it’s hardly worth it. After thawing, the strawberries become mushy and lose their firmness. It is better to prepare it fresh or preserve it traditionally in a glass.
Would you like to cook again?
Grab the first German strawberries, a bunch of basil and a nice bottle of light balsamic vinegar. The chutney will be on the table in fifteen minutes. When you serve it with asparagus for the first time, experience has shown that guests get two reactions: raised eyebrows beforehand, empty bowl afterwards. If you need a second strawberry highlight afterwards, try ours Strawberry curd like from mothers. And if you cook the chutney: Feel free to show us on Instagram at @gernekochen, we are always so happy to see your pictures.
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
