Recipe: Fermented Strawberry Chutney

A sweet and savory fermented condiment sure to jazz up a wealth of dishes, this strawberry chutney is as easy to make as it is delicious.

by Stephanie Thurow
PHOTO: Stephanie Thurow

We love to cook with Jamaican jerk seasoning in our household. Jerk seasoning is great on chicken, pork, ribs, fish and even tofu. Chutney is one condiment that greatly complements spicy food, and this recipe, made with strawberry, is a perfect choice.

This sweet and savory strawberry chutney is the not only ideal for spicy proteins but is also delicious topped on soft, spreadable cheeses with crackers.

Yield: 1 pint


  • 2 cups fresh, organic strawberries, stems removed, halved
  • 1 cup (about ½ of 1 whole) red onion, chopped
  • 1/4 cup raisins, red or golden
  • 1/4 cup dried apricots
  • 1 tbsp. (about 1-inch piece) fresh ginger root, peeled
  • 1 garlic clove
  • 1 tbsp. raw honey
  • 2 tsp. unpasteurized organic apple cider vinegar
  • 1/2 tsp. coarse kosher salt

Read more: Make this flavorful radish salsa for another fermented condiment option.


Prep all ingredients and add them to a food processor. Pulse until the mixture reaches the consistency you desire. I personally like the raisins and apricots to retain chunkiness.

Transfer mixture into a clean canning pint jar. The chutney is full of flavor immediately, but as it ferments, the intensity of the onion will fade and the flavors meld together into a delicious condiment. 

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Wipe the rim of the jar with a clean, dampened towel, so that no food is left on the rim. Place a clean canning lid on the jar and tightly screw on the ring. 

fermented strawberry chutney recipe
Stephanie Thurow


Ferment your strawberry chutney at room temperature, ideally between 60-75 degrees F (15-23 degrees C) and keep out of direct sunlight or wrap a dishtowel around the jar to keep light out. Burp the jar daily—to do this, remove the lid, stir the mixture, and push down the chutney evenly. Replace the lid and screw the ring on tightly.

Burping the ferment allows any built-up gasses to release.

Ferment three to four days. I recommend taste testing it daily to see how the flavor changes during the fermentation process. Once fermentation is complete, store in an airtight glass jar and refrigerate for up to two weeks.

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Side Notes

You may use fine salt or sea salt instead of coarse kosher salt if you prefer. 

In addition to spicy food and cheeses, this strawberry chutney wonderfully compliments curried foods.

This recipe has been adapted from Can It & Ferment It with permission from Skyhorse Publishing, Inc.

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