I love strawberries, and I love chutneys too.
In an attempt to make something “Out-Of-The-Box” using strawberries, I tried making chutney out of them and I am so happy that it came out to be super tasty and pleasantly different.
This chutney is sweet and sour in taste with some hints of chili-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.
This Strawberry Chutney can be used as an accompaniment for chaats, as a dip with crackers, as a spread over bread or even along with parathas for breakfast.
You can also replace jam with this chutney in your kids’ tiffin and I am sure they will love it 🙂
Chopped Strawberries – 10 to 12
Brown Sugar – 1 cup
Salt- a pinch
Black Pepper- 1/2 Tsp
Fennel Seeds (Saunf) – 1 Tsp
Chilli Flakes – 1/4 tsp / fresh red chili chopped
Lime juice- 1 Tsp
Olive Oil- 2 Tsp
- In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.
- After some time strawberries will release its juices as you can see below :
- In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.
- Once the spices begin to swell up, add chopped strawberries and black pepper. Mix well. Cook the mixture on low flame for 15-20 minutes till it gains paste-like consistency.
- Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
- Store it in airtight bottles in the refrigerator. Enjoy!!
- NOTES :
- You may made blueberries and pineapple chutneys like this.
- I have used fresh red chili, you can youse green chill and red chilli powder too.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.
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