Makes 2 cups / Strawberries inspire more than just beautiful desserts. Here is a wonderful condiment that makes a zingy summertime topping for main dishes such as grilled chicken or pasture-raised pork loin. Another creative use for this homemade delight would be to spread the strawberry chutney on a slice of rustic bread and top with your favorite artisanal cheese.
1 teaspoon olive oil
1/2 cup finely chopped onion
2 tablespoons brown sugar
1/2 tablespoon balsamic vinegar
2 cups strawberries, halved (quartered if large)
1/4 teaspoon fine freshly ground black pepper (five twists)
2 teaspoons chopped fresh mint
1.Heat in a frying pan. Add onion and sauté until soft. Add brown sugar and continue cooking. When caramelized, add balsamic vinegar and black pepper. Carefully mix in strawberries. Taste; if chutney is too sharp, add extra sugar; if too sweet, add extra vinegar.
2. Just as strawberries begin to wilt (maybe 1 minute), stir in mint. Remove from heat and spoon into a cool bowl. This can be served immediately or will hold well in the fridge for a few days.
PER SERVING (1/4 cup): 35 cal, 17% fat cal, 1g fat, 0g sat fat, 0mg chol, 0g protein, 7g carb, 1g fiber, 2mg sodium
