Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!
- 21 strawberries
- A large fistful of pomegranate seeds
- 2 tsps chilly powder
- 2 ladleful jaggery syrup or sugar
- 1 sprig Curry leaf
- 1 tsp mustard
- 1/4 tsp methi/fenugreek seeds
- A pinch of haldi/turmeric powder
- A large pinch of hing/asafoetida
- 5 tbsps oil
Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.