Categories: chutney, pickles, relish

Ingredients

• 1/2 cup golden raisins
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup strawberry preserves
• 1/2 cup strawberry wine vinegar
• 1/2 cup fresh orange juice
• 2 Tsp. gingerroot, peeled and minced
• 1/2 tsp. curry powder
• 1 medium navel orange, peeled and chopped
• 4 cups whole strawberries, hulled and diced
• 1/2 sliced almonds

Directions

1. Combine the raisins, sugar, preserves, vinegar, orange juice, gingerroot, curry powder and chopped orange in a large, nonaluminum saucepan and bring to a boil.
2. Cook, uncovered, stirring frequently, over medium heat for 5 minutes, or until the mixture is slightly thickened and syrupy.
3. Add the strawberries to the mixture and reduce the heat. Simmer, uncovered, for 10 minutes, or until it thickens, stirring occasionally.
4. Remove from heat and stir in the almonds.
5. Spoon the chutney into a bowl, then cover and chill for at least q hour before serving.

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