Strawberry Chutney

Written By:
WholeFoods Magazine Staff
View more articles in:
share

Recipe courtesy of Anupy Singla, Indian for Everyone: The Home Cook’s Guide to Traditional Favorites.

As summer approaches and strawberries become abundant, this is the perfect little recipe to round out any meal. The spices only help the sweetness of the berries shine. If you have locally-grown small strawberries, use them whole. Experiment as well with other fruit and berries.

Ingredients:

1 pound / 450 g strawberries, hulled and chopped (about 3 cups / 710 mL)

2 tablespoons distilled white vinegar

1/3 cup / 70 g light brown sugar (slightly more if you like it sweeter)

1 (1-inch / 3-cm) piece of ginger, peeled and grated

2 cloves garlic, peeled and grated

3 whole cloves

1 green cardamom pod, lightly crushed

1 (3-inch / 8-cm) cinnamon stick

1 pinch garam masala

1 pinch red chile powder or cayenne pepper

1 pinch salt

Directions:

1.  Put all of the ingredients except the salt in heavy, deep pot and bring to a boil over medium-high heat. Stir to ensure the sugar dissolves.

2.Turn the heat to medium and simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.

3. Turn the heat off, add the salt, remove whole spices, and cool for about 20 minutes before serving. You can refrigerate for about 2 weeks. Eat as a snack with crackers, use a dollop in your yogurt parfait, use to fill muffins and crepes, try it on pancakes and waffles…the possibilities are endless.

 

Published by WholeFoods Magazine Online, 7/15/2014