Makes 4 jars of chutney (250ml each)

Ingredients

For the strawberry chutney

600g strawberries
150g onions
1 piece fresh ginger (about 1 cm)
4 black peppercorns
230g brown cane sugar
1 small bay leaf
100ml red wine vinegar
1 cinnamon stick
1 lime
Salt

For the tomato chutney

3 tomatoes
1 onion
1 garlic clove
1 piece fresh ginger (about 1 cm)
100ml white wine vinegar
1 cinnamon stick
2 cloves
½ tsp salt
1 small red chilli
2 tbsp sugar
60ml sunflower oil
1 tbsp mustard seeds

Also

1 rosemary sprig
1 brie cheese (about 12 cm)

Method

For the strawberry chutney, wash, trim and halve the strawberries. Peel the onions and ginger. Thinly slice the onions and mince the ginger. Finely crush the peppercorns in a mortar and pestle.

Transfer the onion and ginger to a small saucepan together with 250ml water, the pepper, sugar and bay leaf. Bring to a simmer and cook until soft, about 5–10 minutes. Add a little more water if needed. Towards the end, allow almost all of the liquid to evaporate. Deglaze the onion mixture with the vinegar. Add the cinnamon and strawberries and bring everything to a brief boil. Halve and juice the lime. Season the chutney with the lime juice and some salt. Remove the cinnamon stick and transfer the hot chutney into sterilised jars. Seal the jars.

For the tomato chutney, score the tomatoes crosswise and scald with boiling water for about 40 seconds. Refresh the tomatoes under cold water, peel off the skins and cut into wedges. Peel the onion, garlic and ginger and chop everything finely. Transfer to a small saucepan together with the tomatoes, vinegar, cinnamon, cloves and salt. Bring everything to the boil over a medium heat, stirring continuously. Wash, halve and deseed the chilli and chop finely. Stir the sugar, chilli and a little oil into the mixture and simmer the chutney for 5–8 minutes while stirring continuously.

Heat the remaining oil in a small frying pan. Add the mustard seeds, fry for about 1 minute and stir into the tomato chutney. Continue to simmer for another 8–10 minutes to thicken. Transfer the hot chutney to sterilised jars. Seal and leave to cool.

Preheat the oven to 180°C (350°F). Rinse and shake the rosemary dry. Pick off the leaves. Wrap the rosemary and brie in baking paper. Tie the parcel together with kitchen twine. Place the cheese into the preheated oven (bottom rack) and bake for about 15 minutes to melt slightly. Serve the cheese with the two chutneys.

From Fairytale Cooking: Recipes and Stories by Alexander Hoss-Knakal (£20, Murdoch Books) out now

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