Sweet and spicy Jalapeño and Strawberry Chutney.
Delicious Jalapeño and Strawberry Chutney made with fresh strawberries, ginger, mustard and lime. This chutney is sweet, spicy, tangy, and super flavorsome. It’s a simple, but incredibly versatile recipe that require only a handful of ingredients and takes just 30 minutes to make. Jalapeño and Strawberry Chutney is heavenly as a dip for tofu, tempeh, veggies, tortilla chips, crackers, or just simply spread on a slice of toast.
As always, this recipe is totally customizable. You can play around with the measurements and adjust the recipe to your taste. Use more jalapeño for a spicier version, or add more strawberries/maple syrup for a sweeter chutney. You could even add additional fresh or dried fruits to the recipe! You can also experiment with the spices, for example a bit of cinnamon, cardamom, cumin, or allspice would be lovely here too. Just taste the chutney as you go and I promise it’s gonna turn out great!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Jalapeño and Strawberry Chutney
- Total Time: 30 mins
- Yield: 2 small jars 1x
Ingredients
- 1 large red onion, chopped
- 2 jalapeños, minced
- 3 cups of diced strawberries
- 2 cloves of garlic, minced
- 2 tbsp vinegar
- 2 tbsp maple syrup
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1.5 tsp brown mustard seeds
- 1 lime, juice
- salt, pepper
Instructions
- Add onion and jalapeños to a saucepan with 1-2 tablespoons of water and sauté for 4-5 minutes, or until onion starts to turn translucent, stirring frequently.
- Add strawberries, garlic, vinegar, maple syrup, and spices, and bring to a gentle boil. Cover, and let simmer for 25-30 minutes, until thick, stirring occasionally.
- Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper. Serve immediately or chilled. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dip
- Cuisine: Vegan
I would right this right of the jar! Should make a huge batch too.
Hahaha, I eat always a jar of this straight from the fridge 😛
This sounds so yummy! How long will it keep in the fridge?
Hi Trish, I’d say it’ll keep for 2-3 weeks in the fridge for sure.
What a lovely idea. I’ve started using strawberries in savoury dishes and they work great. This chutney must be delicious.
Thanks, Anca! I really love berries in savory dishes too 🙂
yum! i love spicy and sweet combos.
Sweet and spicy is always a winner combo 😛
Hi……could I make a larger batch and put in small sealer jars ?
Hi Janis,
I’ve never tried doing it personally, but I some people wrote me they did it successfully. So as long as you keep everything nice and clean, I’m pretty sure it will work. 🙂
Let me know how it turned out for you!
Just 2 tbs vinegar?
You can definitely use more if you prefer 🙂
Hi Green Evi,
Just about to make this recipe… it stated 15 teaspoon of brown mustard seeds…is that right…
I’ve heard that it can make the food bitter…. just checking.
Other than that it look delicious.
Thanks
Josephine
Hi Josephine,
No, it’s 1.5 as one and a half…maybe the dot is hard to see?
I really hope you didn’t use 15 teaspoons, it would make the chutney indeed super bitter 😉
What type of vinegar do you use?
Hi Jeanette,
I’ve tried this recipe using apple cider, white wine and basic white distilled vinegar as well, they all work. So you can use whatever you have at home 🙂