• Use this tangy chutney as jam over pancakes, ice cream or even cheese.

    Strawberry, glazed ginger and mint summer chutney

    Serves: 250ml
    Cooking Time: 50 mins


    • 10ml glazed ginger
    • 250g strawberries, sliced
    • 200g sugar
    • 60ml water
    • fresh mint, chopped



    Put all the ingredients in a pot over medium heat and let them cook away for about 45 minutes. The consistency should be thick. Store in a sterilised jar.