Strawberry and tomato chutney: Clean the fresh strawberries. Sweat the onion in a skillet with a dash of rosemary oil or olive oil. Deglaze with a dash of balsamic vinegar and allow to cool. Slice the scallions into fine rings. Zest the lime (only use untreated limes). Peel and dice the lime. Drain the tomatoes in a sieve. Pick tarragon leaves from the stem. Stir the tomato purée into the tomato juice until smooth. Mix in the tomatoes, spring onions, diced onions, strawberries, diced lime and lime zest. Season with chili sauce, sugar, steakhouse pepper seasoning, basil oil and lemon-lime oil. Top with the tarragon.