Strawberry Chutney


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


  1. In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.1519402960709
  2. After some time strawberries will release its juices as you can see below :1519403017757
  3. In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.1519403192555
  4. 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.
  5. Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
  6. Store it in airtight bottles in the refrigerator. Enjoy!!
  7. 1519432361507NOTES :
  • 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.

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I am a crazy lover of strawberries. Here in Indore strawberries are not of a very good quality, so I decided to get them from elsewhere. Coincidentally my sister sent 8 boxes of strawberries from Pune. I was delighted to receive them and decided to make something out of it so that it could be stored for a longer time and tried this simple yet tempting recipe of strawberry jam

To my own surprise, this homemade jam tasted far better than what I used to get from the supermarket, and my daughters approved it with both thumbs up. Below is an easy recipe for the same.


Preparation time: 10 minutes

Cooking time: 30 minutes


Strawberry – 1/2 Kg
Sugar – 250 grams (Can vary it depending on how sweet strawberries are and how sweet you want your jam)
Lemon  – 1 (Medium Size)


  1. First of all wash and pat dry the strawberries. Now chop the strawberries into small pieces.1517463033366
  2. Take a glass jar to store the cooked jam in it and make it completely dry either putting in the oven for few minutes or keep it in sunlight for few hours.
  3. Take a Nonstick pan and keep it on low flame. Add strawberries and sugar to the pan and with the help of a masher slightly mash the strawberries.

    Sugar and Strawberry mixed for Strawberry Jam
  4. Now raise the flame to medium and cook the jam until it reaches 1/2 of its quantity, stirring occasionally.

    Mashing Strawberry and sugar
  5. Now squeeze the juice from both the lemons and add it to the jam. Again cook the jam for few more minutes. Now, let’s check the jam if it is cooked properly.1517463949077
  6. Take water in a clean bowl and add a drop a little jam in it. If it sets at the bottom without dissolving in water, the jam is cooked.1517464474387
  7. Checking if jam is ready
  8. Switch off the flame and store it in the glass jar once it’s completely cooled.

    Tasty Homemade Strawberry Jam
  9. Enjoy it as spreading on bread or scone. Have it your way!
    Jam on a bread

    NOTES :

    I didn’t put any preservative or any artificial color/ flavoring to the jam, but you can. Adding preservative will have its own taste of the jam. Sugar on its own acts as a great preservative.

    You can easily store this jam for 4-6 months in Fridge. (You can keep it in smaller bottles and open only the one you need to use, this will extend the life of jam)

    Don’t over mash the strawberries, slightly mashed strawberry gives small chunks in the jam which taste really nice.

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I am a big fan of chutneys and pickles. without them my food is not complete. Everyday I try a new one.

This amla dhaniya pudina chutney is another quick and super healthy side that you can prepare in a jiffy. There is not even a recipe to be honest, just blending everything together makes it. And you can keep the proportion of things as per your own taste so even thats not a worry.
Its Super healthy and flavourful chutney- rich in vitamin C, antioxidants and minerals. Cooling and aids in digestion.
These aamlas are from my friends kitchen garden .

2 Aamla (Aamla / Gooseberry)
½ cup pudina (mint)
1 cup coriander (dhaniya/cilantro)
1-2 green chillis (as per taste)
1 tsp rock salt (or as per taste)
A pinch of black pepper
½ tsp cumin powderpicsart_1476756838475


  1. Wash all the herbs and roughly chop them.
    Chops the gooseberries carefully into pieces, leaving the seed out. (Tip:- It has a
  2. plum like shape and seed inside, so chop through the sides).Combine all ingredients together with ½ cup of water and blend in a mixer to a smooth paste.
    Serve fresh .


  • This chutney (or any herbs’ chutney) tastes best when eaten fresh. So try not to keep it longer than a day. It wont get bad after that and can be kept in fridge for upto 5 days. But will lose its texture and a bit of flavor.
  • You can add 1 garlic pod + 1 small onion + 1 small tomato + ½ tsp garam masala and a pinch of asafoetida (heeng) to it. This combo makes a very flavorful chutney

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Guava Chutney

Guava is a Fruit which I had Always cherished to have it as a whole! But In form of chutney???

Guava can be enjoyed in a variety of ways from eating it raw, making its sabzi or as jams and jellies. Through this post I will be sharing the chutney version of the humble guava. I got the idea of making  this chutney from my maid. She makes this at her home.

This Guava chutney is sweet as well as tangy and has a nice smooth and velvety green texture to it. This chutney goes very well with aloo paratha or mooli paratha or as a dip for samosa or potato fries.

Guava – 1 big (semi-ripe) (chopped)
Coriander leaves – 1 cup
Green chillies – 3-4
Salt – 1 tsp
Lemon juice 1/2 tsp (optional)



  1. De- seed the guava and roughly chop them. Avoid taking too raw or ripe ones.
  2. In a grinder add the chopped guava and all other ingredients.Grind to a smooth thick paste without adding water.296
  3. Your Guava (Amrood) Chutney is ready. Serve it along with parathas, chat, samosa etc.

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Lal Mirchi Thecha (Chilli Garlic Chutney)

Begin the winter season with the tangy and spicy taste of this chutney.

Thecha means chutney made from chillies and garlic. This is a Maharashtrian side-dish and people who love chilli will  definitely like this thecha.

My husband loves chutneys very much. He always wants chutneys with meal. Making chutneys has become my passion to impress my husband .

2  red thick chillies (If u make with thin chillies take 10 -11)
8-10  garlic cloves
1 teaspoon cumin seeds
1 tablespoon oil
1/2 tbsp seasme seeds.
pinch of asafetida
1 teaspoon salt (adjust to taste)
1/2 tsp red chilli powder (optional)
1/2 tsp amchur powder or 1/2 tsp lemon juice
1tbs roasted peanut powder



  1. Heat the oil in a pan. Add asafetida, cumin seeds, seasme seeds red chillies (cut in to thin)and garlic.299
  2. Sauté it till they become soft.
  3. Add the salt and redchilli powder and amchur powder  and switch off the flame, allow it to cool down.
  4. Grind this mixture coarsely.
  5. After that add some roasted peanut powder.300

Lal Mirchi Thecha is ready to serve!


  • You can serve it with jwar, makka ki roti and daal bati
  • You can store this chutney in refrigerator for 7-8 days

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Hare Tamatar Ki Chutney (Green Tomato Chutney)

When ever in our routine lunch or dinner if any vegetable is not my husbands fav he says कोई चटनी है क्या ? So I always have some  chutney in my fridge ..

इस बार मैंने बनायीं है हरे टमाटर की चटनी.

There are numerous variations, combinations, and textures of chutney recipes. Some chutneys require slight sautéing then grinding whereas some ground raw.  Some are fruit-based, vegetable-based, or a mixture of both with various herbs and spices. Some chutneys have chunks, some are dry, some chutneys are thick and creamy, whereas some are thin paste.  Some are sweet, salty, spicy, or tangy, and some are all in one.

This chutney recipe is from Shobha Indani’s book Swad Sugandh.


1 Tbsp oil
Mustard seeds, cumin seeds, asafoetida (~½ tsp … ½ tsp … pinch) for tempering
1/2 cup chopped onion
2 tsp chopped garlic or 4-5 kali as per your taste .
1/2  Tbsp chopped green chilies, or to taste
3 medium chopped raw green tomatoes
¼ cup roasted & shelled peanuts
2 Tbsp chopped coriender (dhaniya)
Salt & sugar to taste



  1. Heat oil in pan & add the tempering, let pop.
  2. Add onion, garlic, chilies & sauté for a minute.
  3. Add chopped tomatoes & cook till tender.
  4. Let cool, then add remaining ingredients & grind to fine paste.303
  5. The tomatoes might discharge water so you may not need more water, but in case you do – add minimal water to grind to paste to make green tomato chutney.
  6. Taste and adjust salt & sugar quantities to your preference.

Serve with puri parantha roti .
You can serve with Nachos n Chips also …

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