Strawberry chutney is made easily with strawberries, sugar, raisins, cumin seeds and few other ingredients. Follow my recipe to learn the steps to make strawberry chutney at home.
KEY TAKEAWAYS
- Strawberry chutney is a versatile condiment to accompany a wide range of dishes.
- Serve the chutney alongside grilled chicken, fish dishes, curry dishes, cheese platter, stuffed French toast, or over vanilla ice cream.
- Store the leftover chutney in a sealed container in a fridge to prevent contamination and loss of freshness due to exposure to air.
- Strawberry chutney offers a sweet and tangy taste.
- The taste of strawberry chutney is similar to that of mulberry chutney and mixed berry chutney.
The Ingredients:
- 1 cup strawberry (fresh, ripe, cut into 4 pieces each)
- 1 tsp white oil
- 5 tsp sugar
- 12 pieces raisin
- 1 tsp cumin seeds
- 2 pieces dry red chilies (without their stalk)
- Table salt – to taste
- ½ tsp turmeric powder
- 1 tsp Indian Five Spice Blend (panch phoron)
I had this chutney for the first time in a shradhh ceremony of the grandmother of one of my friends. Though the taste of food was the last thing on anyone’s mind on that occasion, but the taste of the chutney lingered for a long time in my taste buds and memory.
I did not ask for the recipe due to honor and respect but tried to figure out the ingredients added based on the taste and feeling. Now, I make it quite often and especially on difficult days. Not for pleasure, but for grounding. It is a dish that holds space, not just fills it.
How to Make Strawberry Chutney? (Step by Step Guide with Images)
Step 1: Take 1 cup of fresh and ripe strawberries, wash them cut them into four pieces each. Keep them aside.
Step 2: Now take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 tsp of cumin seeds and 2 pieces of dry red chilies, without their stalk, in it. Stir them continuously for about a minute or two to dry roast them until they change their color slightly and you can smell the aroma of roasted spices. Cool them, grind them in your grinder to a relatively coarse powder and keep them aside.
Step 3: Now, take a wok, heat it, and put 1 tsp of white oil in it. When the oil heats up, put 1 tsp of Indian Five Spice Blend or panch phoron in it. Stir it a fry it for about a minute or two.
(Pro tip: You can use any type of white oil to make this chutney. In place of panch phoron, you can also use cumin seeds only but the Indian Five Spice Blend is best to add to the eventual taste and flavor of the strawberry chutney).
Step 4: When the spices stop crackling and change their color slightly, put the pieces of strawberries in it. Mix them nicely.
Step 5: Now, add salt to it to taste. Follow it with ½ tsp of turmeric powder.
Step 6: Stir everything to mix nicely. Do not add any water to it. After about 3 to 4 minutes the strawberries will turn softer and release their juice. Mash a few of them to give the chutney a nice texture eventually.
Step 7: When it does, add 5 tsp of sugar to it and mix it nicely. Then add about 10 to 12 pieces of raisins to it. This will add to the eventual taste of the chutney. Cover it and let it cook for another 3 to 4 minutes for the sugar to melt and mix nicely with the soft strawberries.
(Pro tip: If you want your strawberry chutney to be sweeter, you may add a couple of teaspoons of sugar more to it. You can also add jaggery to the chutney. This will enhance the color of it even further).
Step 8: When the chutney turns darker in color and gains a thicker consistency, add the roasted and ground spices to it.
Step 9: Mix it, cook it for another half a minute or so, turn off the flame of your gas stive, cool the chutney, and transfer it to a bowl when cool. Your sweet and tasty homemade strawberry chutney is now ready to be served with a variety of dishes.
Recipe Card
Strawberry Chutney
Ingredients
- 1 cup strawberry fresh, ripe, cut into 4 pieces each
- 1 tsp white oil
- 5 tsp sugar
- 12 pieces raisin
- 1 tsp cumin seeds
- 2 pieces dry red chilies without their stalk
- Table salt to taste
- ½ tsp turmeric powder
- 1 tsp Indian Five Spice Blend panch phoron
Instructions
- Take 1 cup of fresh and ripe strawberries, wash them cut them into four pieces each. Keep them aside.
- Now take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 tsp of cumin seeds and 2 pieces of dry red chilies, without their stalk, in it. Stir them continuously for about a minute or two to dry roast them until they change their color slightly and you can smell the aroma of roasted spices. Cool them, grind them in your grinder to a relatively coarse powder and keep them aside.
- Now, take a wok, heat it, and put 1 tsp of white oil in it. When the oil heats up, put 1 tsp of Indian Five Spice Blend or panch phoron in it. Stir it a fry it for about a minute or two. (Pro tip: You can use any type of white oil to make this chutney. In place of panch phoron, you can also use cumin seeds only but the Indian Five Spice Blend is best to add to the eventual taste and flavor of the strawberry chutney).
- When the spices stop crackling and change their color slightly, put the pieces of strawberries in it. Mix them nicely.
- Now, add salt to it to taste. Follow it with ½ tsp of turmeric powder.
- Stir everything to mix nicely. Do not add any water to it. After about 3 to 4 minutes the strawberries will turn softer and release their juice. Mash a few of them to give the chutney a nice texture eventually.
- When it does, add 5 tsp of sugar to it and mix it nicely. Then add about 10 to 12 pieces of raisins to it. This will add to the eventual taste of the chutney. Cover it and let it cook for another 3 to 4 minutes for the sugar to melt and mix nicely with the soft strawberries. (Pro tip: If you want your strawberry chutney to be sweeter, you may add a couple of teaspoons of sugar more to it. You can also add jaggery to the chutney. This will enhance the color of it even further).
- When the chutney turns darker in color and gains a thicker consistency, add the roasted and ground spices to it.
- Mix it, cook it for another half a minute or so, turn off the flame of your gas stive, cool the chutney, and transfer it to a bowl when cool. Your sweet and tasty homemade strawberry chutney is now ready to be served with a variety of dishes.
