-
In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
-
Sauté just until the shallot is softened but not browned.
-
Add the strawberries, honey, salt, thyme, cinnamon and pepper.
-
Sauté together over medium high until the mixture reaches a thick jammy consistency.
-
In the last couple of minutes of cooking time stir in the balsamic vinegar
-
Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.
-
Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.