Ingredients
1 pound fresh washed & hulled strawberries
3/4 cup Sugar white or cane
2 tbsp Lemon Juice
2 tbsp white vinegar
1/2 tbsp Roasted Cumin Powder
1 tsp grated ginger
1 tbsp red chili flakes
Salt (to taste)
Instructions
Instruction for Instapot
Add the strawberries to the Instant Pot ( do not switch it on as yet) , add sugar & the lemon juice. Give everything a good mix and allow it to sit for 30 mins.
After 30 mins you'll notice that the strawberries will release lots of juice. Now switch the Instant Pot on
Close the lid and PRESSURE COOK on HIGH for 1 min.
After 1 min wait for NPR (natural pressure release) for 15 mins.
After opening the pot you'll notice a watery strawberry concoction. Now, press the SAUTE & set it on NORMAL.
Mash the cooked strawberries with a potato masher. If you prefer chunky pieces of berries in your chutney reduce the mashing time & if you prefer a smoother chutney mash more until the berries break down.
Add the red chili flakes, the salt, vinegar, roasted cumin seed powder & the grated ginger. Give everything a very good mix. Simmer the Strawberry chutney until the sauce thickens. It should take you about 15 mins to achieve the jam like consistency.
Turn off the IP and allow the Strawberry Chutney to cool down completely. Store in dry jars. Refrigerate.
StoveTop Method
Add the washed, hulled & diced berries in a heavy bottomed saucepan. To it add the sugar + the lemon juice. Give everything a good mix & allow the berries to rest for 30 mins. You'll notice that the berries will release lots of juices.
Now, set this saucepan over medium heat. Cover & cook for 10 mins until the berries are properly cooked. The color of the sauce will darken as the berries gets cooked.
Open the lid of the pot, mash the berries with the help of a potao masher & mix in the red chili flakes, the vinegar, grated ginger & the roasted cumin powder. Give everything a thorough mix.
Simmer the sauce until it thickens. Stir it at times to prevent it from sticking at the bottom of the pan. It should take you about 15 mins approximately.
Allow the strawberry chutney to completely cool down. Store it in clean, dry jars for 15 days in the fridge. Enjoy.
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