Use this tangy chutney as jam over pancakes, ice cream or even cheese.
Strawberry, glazed ginger and mint summer chutney
- 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.