Preheat oven to 400 degrees F.
Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes.
In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened.
Spoon the strawberry chutney around the quail and serve.
Recipe courtesy Donna Leahy's Recipe for a Country Inn (William Morrow, 2002)