This spicy strawberry chutney is the perfect way to get your strawberry fix during the cooler months. Paired with ooey-gooey baked Brie and crispy crostini, this easy recipe will impress even the most discerning foodies. Recipe by Andrea Traynor.
Spicy Strawberry Chutney with Baked Brie
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- Cast-iron pan
- Brie Baker
- 1 pound California strawberries hulled & quartered
- 1 Tbsp white sugar
- Juice of half a fresh lemon
- 1/2 cup packed brown sugar
- 1/3 cup apple cider vinegar
- 2 jalapeños cored & diced
- 1/2 medium red onion diced
- 1 Tbsp fresh ginger peeled & grated
- 4 cardamom pods partly cracked
- 4 whole cloves
- Optional: red pepper flakes
- Wheel of Brie sized to fit your Brie Baker
- Preheat oven to 350F.
- Mix strawberries in a medium-sized bowl with white sugar & lemon juice; set aside for up to 3 hours, stirring every 30 mins.
- In a cast iron pan over medium-high heat, dissolve brown sugar & apple cider vinegar; stir with a wooden spoon.
- Add jalapeños, red onion, ginger, cardamom, and cloves. Stir constantly for 5-6 minutes or until onions start browning.
- Add strawberry mixture (including juice); reduce heat to medium or medium-low, depending on your burner. Add a pinch (or more!) of red pepper flakes (to add extra heat, if desired)
- Stir frequently for 10 minutes or until mixture becomes thick enough to coat a spoon.
- Meanwhile, scrape off the top rind only of the brie, place in Brie Baker & bake uncovered for 15-17 minutes.
- Remove from heat & carefully remove cardamom pods and cloves.
- Serve spicy strawberry chutney spooned over top of cooked brie with crostini.