A classic summer combination of strawberry and rhubarb, gets a year-round taste makeover with a touch of smoky heat from our crushed chipotle flakes making this chutney a contemporary go-to condiment!
Melt butter in a large sauté pan on medium heat. Add rhubarb, orange juice, white balsamic, water, and sugar. Cook until the rhubarb begins to soften (about one minute).
Add strawberries, and continue to simmer on low until mixture has thickened, about 15 minutes.
Puree mixture in blender until smooth, season with chipotle pepper flakes, salt, and lime zest.
Serve puree warm, or cool for later use.
Chef's Tip!
Looking for a chunky chutney?! Skip the blend/puree in these instructions and finish the recipe as written!
