Spiced Strawberry Chutney

Yields about 3/4 of cup

Ingredients:

• 1.5 lbs of fresh strawberries, hulled and sliced
• 1 tsp oil (flavorless)
• 1 tsp panch phoran (indian five spice)*
• 2 dried red chilies, slitted
• 1/3 cup of raw sugar
• 3 tbsp jaggery (gud)
• 1/2 lemon, zested and juiced
• 1/2 tsp grated ginger

Directions:

1. Heat a saucepan on medium. Add cooking oil and wait for it to heat before adding panch phoran and dried chilies. Allow to sizzle for a few seconds and make sure the spices don’t burn. Burnt spices are horrid!
2. Throw in fresh sliced strawberries and cook for 5 minutes until strawberries begin to break down. Add raw sugar, jaggery, lemon zest, lemon juice and ginger.
3. Bring it to a boil, lower heat and simmer for a good 20 minutes or until chutney thickens and looks glossy.
4. Turn off the heat and allow chutney to cool down completely before bottling it up.
5. Keeps well for a week in the refrigerator. If more, let me know 😉

*Panch Phoran is Indian five spice, which is made of equal parts of fenugreek seeds, nigella seeds, black mustard seeds, cumin seeds and fennel seeds.