Strawberry Chatney With Prickly Pear

A spicy chatney made of strawberries, onions and prickly pears for a fruity taste and a colourful highlighting at a BBQ or dinner.

• 500grams strawberries
• 400grams onions
• 100grams sugar
• 100grams prickly pears
• 40grams ginger
• 100ml white wine vinegar
• 1 sweet pepper
• 1 hot pepper
• 2 teaspoons salt
• ¹/₂ teaspoon cinnamon
• ground pepper

Tools:

• canning jars
• canning funnel
• ginger grater
• hand held blender
• kitchen scale
• saucepan

Wash and hull the 500grams of strawberries, mince them. Do the same with the sweet pepper and the 400grams of onions. Peel the rind of the ginger with a spoon and grate 40grams of it.

This is a fruit from a cactus and has tiny little spikes. Usually they have been removed, but there is a chance some are still there. And you should be particularly careful as these spikes are hard to see but painfully.

Always use disposable gloves!

Or spaghetti tongs like I did. Cut off the bottom and top so you can peel off the skin. One fruit weighs usually 100grams which is the amount we need.

Weigh 100grams of sugar, add 2 teaspoons salt, ¹/₂ teaspoon cinnamon and some grounded pepper.

Now that we prepared everything it is time to get the saucepan and the hand held mixer out. Put the minced strawberries, onions, sweet pepper and grated ginger into the saucepan. Blend everything roughly with your hand held mixer. For a better chewing experience we need some pieces left in the chatney.

The pulp of the prickly pear contains big seeds, this is why we add it after we used the hand held mixer. Finally add the sugar mixture, 100ml white wine vinegar and put the saucepan on gentle heat. Let it simmer for 30 minutes and stir from time to time.

Meanwhile you can desinfect the canning jars. Put all the pieces into a large bowl and fill it with boiling water. After 10 minutes take them out and spread on a clean kitchen towel.

The chatney should have thickened within the 30 minutes, remove from heat.

Use the funnel to fill the canning jars with the chatney. Close the jars with the lids and make sure the rubber rings seal tight. Store in a cold place and consume within 3 months. For marinades, sauces, or just spread it on your food.

This is my entry in the Canning and Pickling contest, if you like to support me, click on the red vote button in the top right. Thank you and enjoy your meal!