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  • The Australian Women's Weekly

    Sweet strawberries

    Aug 11, 2021 4 minutes

    Strawberry, pistachio & pepper chutney

    MAKES 2 CUPS PREP & COOK TIME 30 MINUTES

    1 tablespoon extra virgin olive oil
    2 French eschalots, chopped finely
    500g small strawberries, hulled and halved
    1 large (220g) ripe tomato, chopped
    ¼ cup (35g) pistachios, chopped
    1 fresh bay leaf
    1 teaspoon finely grated orange rind
    ¼ cup (60ml) fresh orange juice
    1 tablespoon tomato paste
    2 tablespoons sherry vinegar
    1 teaspoon cracked black pepper
    ¼ cup (55g) caster sugar

    1 Heat oil in a medium saucepan over medium heat. Add the eschalot and cook, stirring, for 3-4 minutes or until softened but not coloured.

    Add the strawberries, tomato, pistachio, bay leaf, orange rind, juice, tomato paste, vinegar, black pepper and sugar. Bring to a

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