Wash the strawberries, remove the stems, and cut them into small pieces.
Peel the shallots and finely chop them. Deseed the chili pepper and cut it into thin rings.
Strip the rosemary leaves from the stems and roughly chop them.
In a pot, heat the olive oil and sauté the shallots over medium heat until translucent.
Add the strawberries, chili, rosemary, pepper, apple cider vinegar, sugar, and salt.
Bring the mixture to a boil while stirring constantly. Reduce the heat and let the chutney simmer at a low temperature for about 20 minutes. Stir occasionally.
Pour the hot chutney into sterilized jars, seal them, and let them cool completely.
