- Reduce the heat to medium and
simmer uncovered for 30 minutes. Stir
occasionally to prevent sticking. - Add the salt, remove the whole
spices, and let cool for about 20 minutes
before serving. You can refrigerate this
chutney for up to 2 weeks.
Note: If the strawberries are of the
small, locally grown variety, I like to
keep them whole. But, if they are the
conventional store-bought size, I prefer
to chop them up to make it easier to use
the chutney as a spread.
Try This! Use the mixture as a spread
with vegan butter on your favorite bread,
on pancakes or waffles, or in between