Strawberry-Jalapeño Chutney
Recipe type: Condiment
Prep time: 
Fermentation time: 
Yield: 1 pint
  • 1 dry pint (about 12 oz./300g by weight) ripe strawberries
  • 2 Tablespoons (30ml) or 25g raisins (red or golden)
  • 2 teaspoons (10ml, 14g) raw honey
  • 1 Tablespoon (15ml) lemon juice, freshly squeezed
  • 1 Tablespoon (15ml) raw apple cider vinegar or plain kombucha
  • 1 teaspoon (5ml) mixed peppercorns
  • 1 teaspoon (5ml) sea salt
  • ½ fresh jalapeño
  1. Remove tops and rinse strawberries. Dice into ⅛" pieces or pulse in a food processor 6-8 times.
  2. Add to a wide mouth pint jar.
  3. Chop raisins (or leave whole) and add to bowl.
  4. Crush or crack peppercorns (or leave whole) and add to jar.
  5. Dice jalapeño, removing seeds and membrane (to reduce heat. Leave in if you want it really spicy!). Add to jar.
  6. Add all other ingredients. Stir together.
  1. Place lid on jar, but DO NOT TIGHTEN (so CO2 can escape without building up pressure.)
  2. Leave in a warm spot in your kitchen.
  3. After a few days, you should see bubbles form, letting you know that fermentation is underway. The contents may separate. Stir contents together.
  4. Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  5. Contents may separate from liquid. Stir before using.
Recipe by Fermenters Club at