Spiced Strawberry Chutney
Strawberries are synonymous with spring and summer.
Of late we have had some strawberry overload, powered by greed. Would you resist strawberries at less than dollar a pound? Neither did I.
I only wish that I was saying that we went strawberry picking in our backyard, with the girls and the basket – the kind in family movies and story books you know. I did dream a lot when I planted the strawberries and even more when we picked a few. I did not even complain that they were tiny. Our strawberries plants have a couple of flowers but no more fruits. All they are doing are growing longer limbs and stretching and gripping far and wide. This is our first time and we have no idea what to expect from them. So we have just let them be. Only once in a while I go and talk to them.
Chutneys play a vital role in Bengali cuisine. Known to have a serious case of sweet tooth, we Bengalis need to end a meal on a sweet note; more like a dessert, but usually eaten in smaller amount than a real dessert. Usually a heap in a spoon is all that we need.
My maa would always, always have chutney in the refrigerator and most of the times in this container (the blue bowl below).
I got this beautiful bowl back with me filled with even prettier memories when she was no more with us. It sits on my shelf where I can see it often – and think of her. Back home we would have chutneys with seasonal produce – tomatoes, green papaya, pineapple, dates and raisins and some more. A little sweet, a little spicy and the subtle flavor of the spices made it different from any other kind – almost like a spiced preserve.
I thought strawberries would be good, since I already had plenty of them. My dad is here with us and I am enjoying the more traditional kind of meals with him everyday, which otherwise I do not make for only myself. So the chutney has become a need now.
The word Chutney here spells a different meaning and used in a quite different ways than drawing a line to a meal. And that is good. I love it with cheese and crackers, or spread on a good sour dough bread, or even stirred in with yogurt. 🙂
Well do find you own ways to love it!
Spiced Strawberry Chutney
Ingredients: (makes approx. 10 -12 oz)
- 1.5 – 2 lbs strawberries, washed & hulled
- 1 cup sugar/brown sugar (adjust to taste – add more or less to how tart or sweet you want it to be)
- juice of half lemon + zest of 1 lemon (or orange)
- 1/2 teaspoon oil
- 1 teaspoon Panch Phoron * , divided
- 1-2 red dry chili pepper (keep them whole if you do not want it spicy)
- 1/2 inch ginger, peeled and grated
*Panch Phoron: This is a five mix spice. “Panch” means “five”.
The following spices are used in equal amounts:
- Cumin seed
- Radhuni/ (use black Mustard Seeds if no Radhuni)
- Nigella seed
- Fenugreek
- Fennel seed
Method:
Wash and hull strawberries. Slice the strawberries, each into 3 – 4 slices. Combine berries with sugar in a large stainless steel/non reactive bowl; let stand for about half an hour.
Heat a small skillet and very lightly roast 1/2 teaspoon Panch Phoron. It will be fragrant and make sure you do not burn it. It is little in amount and will burn very quick. Cool and grind it in a coarse powder (using a rolling pin or a mortar and a pestle). Set aside.
Heat oil in a pan and add the Panch Phoron and the red dry chili pepper(s). When the spices sizzle add the strawberries and ginger and bring strawberries to a boil slowly, for about 10 minutes, stirring occasionally. Add lemon juice and zest. Cook rapidly till it comes to a full boil, & then reduce heat to medium & gently boil until strawberry mixture is clear/glassy and mixture is thick & mounds on a spoon with a very slow drip, about 15-20 minutes. It will have jam/preserve like consistency.
Sprinkle the roasted Panch Phoron and stir gently. Cool and store in a clean air tight container. It will keep in the refrigerator for a couple of weeks.
Serve as a condiment. Traditionally in Bengal, this sort of sweet/spicy chutney culminates a meal, but the chutney has many uses and further more when you can get creative.
(May be used as jam/preserve, spread, chutney, compote, sauce)
Preparation Time: 45 minutes
Cooking Time: 30-40 minutes
Serves/Makes: approx. 10 -12 oz
Difficulty Level: Easy
Related Posts:
Spiced Cranberry Apple Jam/Chutney
Anarosher Chutney – Indian Spiced Pineapple Chutney
Sweet & Spicy Fruit Chutney – Spread the Warmth
Extremely original! That chutney must be perfect with some semi-hard cheese.
Cheers,
Rosa
oh fantastic Soma! The photos are so summery, and strawberry chutney? I am curious now.
everything is so beautiful in this post! Those strawberries that I can’t get over with, the way you styled with those beautiful props and that chutney itself. That bowl .. beautiful Soma (((HUGS)))
wow this rocks would love these crackers with cheese and chutney fun recipe
The chutney looks so yummy. Loved that photograph of the strawberries 🙂
That bowl is precious because of it’s history…Chutney looks fantastic and love the way you have presented. Baba er shonge bhalo time katio….
This chutney looks amazing and I love the blue bowl too 🙂
The grated ginger in the ingredient list is not mentioned in the Method~
Is it added with the Strawberries or with the Lemon juice/Zest??
It looks wonderful ~ thanks so much for sharing!
Sorry about that! It is to be added with the strawberries. I have updated the post. Thanks a lot.
Chutney looks so good. As does the bowl. I love these bowls. Jaipur pottery?
The blue bowl is my maa’s. Not sure where she had got it from. The bowls where I have my chutney are plain backyard entertainment kind.
I had the similar kind of experience with my strawberry plants…I planted 3 of them last April and nothing happened last year…they just stayed like that and I was really upset by November, thinking they will probably die during the frost season. But they surprised me and survived the frost and snow and this year they have got about 35 flowers!!! It’s been raining here for the past few weeks and all the plants have gained lushness.:)
The chutney looks gorgeous..I normally end up using up all extra strawberries by making this spiced Jam…will try this chutney next time 🙂
Looks absolutely scrummy.
That looks fantastic and really inventive. My mum is not with us now and I know how you feel when you use something that she used regularly, it sort of keeps them close. Love the inventiveness and the use of seasonal produce. I love this blog! 🙂
A little bit of heat with the strawberries sounds like the perfect foil to a nice piece of cheese on a cracker.
I am so glad that you brought your Mum’s Chutney container – otherwise how would such an amazingly new recipe with a Bong twist be born? Beautiful:)
My, my, my this does look and sound absolutely gorgeous. I have sympathy with your strawberry growing. I planted some this year and they’ve done virtually nothing. Plus, we’ve had so much unusual rain, that the couple of small, pathetic looking strawberries which grew on the plant were eaten by slugs. Maybe next year.
Brilliant…
My brain works one way track… I always associate Strawberries with jam but never chutney …:D
will give it a go when strawberries are in season 😀
Yum strawberry chutney!! I bet it would be delicious slathered on everything 🙂
I would never have thought of making chutney from strawberries, but why not!? It sounds delicious.
I am pleased to have made your chutney that I find sublime … thanks!
http://myviadellerose.wordpress.com/2012/05/28/chutney-con-fragole-speziate/#more-1842
Thank you much trying it out and mentioning! 🙂
this is such a great idea soma…not getting good strawberries here, season’s over 🙁 i love strawberries 😀
Wow…strawberry chutney looks very glossy and delicious.
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Stunning. I so love your innovative dishes!
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Thank you, this is an amazing recipe. I have made it twice. I initially struggled to find the spices, but the Indian lady at the spice shop told me the names might be different in some countries. This is the most amazing combination of flavors, I’m looking forward to making many more of your recipes.
It’s superb soma….going to try it today