Blood Orange & Strawberry Chutney - British Summer Special

Created in collaboration with Thursday Cottage

A rich, sweet-sharp chutney balancing the brightness of blood orange with the softness of strawberries and gentle warmth of chilli and spice. Perfect served with hard cheeses, roasted meats, sourdough, or layered into sandwiches for a vibrant twist.

Ingredients

• Half a punnet of fresh strawberries, quartered

• 2 blood oranges (juice, zest, and flesh)

• 2 medium chillies, thinly sliced (seeds optional)

• 1 small shallot, finely diced

• A pinch of ginger powder

• A pinch of cumin powder

• 1–2 tbsp apple cider vinegar or red wine vinegar

• 2–3 tbsp Thursday Cottage Blood Orange Curd (depending on preferred sweetness)

• Neutral oil, for cooking

Method
Gently sauté the finely diced shallot and sliced chillies in a small amount of neutral oil over medium heat until softened. Stir in the ginger and cumin, allowing the spices to warm through until fragrant.

Add the chopped strawberries along with the blood orange juice, flesh, and zest. Spoon in the Thursday Cottage Blood Orange Curd and stir through the vinegar.

Bring the mixture to a lively boil, then reduce to a gentle simmer. Leave uncovered for 35–45 minutes, stirring regularly to prevent the sugars from catching on the bottom of the pan.

The chutney is ready once thickened to a glossy, spoonable consistency.