“KhatHa MeetHa TeekHa Strawberry Chutney” … no this is not jam, it is a chutney prepared on the lines of our own homemade ones … I did not want to add preservative or oil or vinegar, so tried a variation of my own … tastes awesome served with parathas, panpolo (neer dosa), bread slices, toasts etc. … I relished a few spoonful as it is too … Yummilicious ….
** I see strawberries everywhere, in fact I see lots of fruits all round sold in plenty in markets, road sides and I feel simply spoiled for choices. In fact I have bought some chickoo (sapota) huge like potatoes too. Being deprived of fruits and veggies in the first phase of lock down and later on too there was scarcity and fear of venturing out to buy, I guess, we have now reached a point where we have learned to value things much more.
** It always depressed me to see wastage of eatables, but the joy when seeing them all fresh and full in glory is something which cannot be put in words. For the last 3-4 yrs I have been witnessing loads of strawberries for the first time sold in bulk and love to purchase these red beauties. I am enjoying trying out my own different variations of dishes, which is one of my favorite pastime and this time I have come up with this lovely chutney.
** Before you begin to wonder what’s so great about Strawberry Chutney??? You find them Googled, NO this is one at least I have not. The difference being I have prepared it like the one’s we prepare it at home. It’s not a jam and I have not added any preservative or vinegar which I really do not like much. I always prefer addition of tamarind or lemons to bring in tartness which is also full of Vitamin C and is healthier choice.
** The next time you buy strawberries, try this chutney, trust me you will eat spoonful of them as it is before you serve it with any dishes. Lassi, shakes, ice creams, jams, cakes, biscuit, breads, pudding, have all become common with inclusion of this lovely fruit, its time to move on to preparation of chutney. The only hitch is shelf life which I would say is about 4-5 days at best though mine remained good for 7 days, maybe coz. of winter season.
** Here is my own concoction of recipe for “KhatHa MeetHa TeekHa Strawberry Chutney” … my style ... that tastes wonderful served along with bread slices, toast, dosas, parathas etc.
** Wash about 500 gms of Strawberries and let the water drain off well. Slice off the edge portion towards the stem and discard them. Now chop the strawberries into pieces say about 6-8 pieces of each depending upon the size of the fruit and keep them ready aside.
** Heat 1 tblsp of oil in a pan, add ½ tsp of mustard seeds (rai/ sasam), when it splutters add ½ tsp cumin seeds (jeera), ½ tsp of Kashmiri Red Chilly powder (mirsange pitti/ tikkat). Here I add chilly powder just to bring in color, you can skip if not desired.
** Note : Addition of a pinch of Kashmiri Red Chilly Powder into oil gives out a beautiful color to dishes, so I always make a habit of doing so. In case you do not have it or are not keep about the same you can skip it as the required spice will be added later on.
** Add 70% of chopped strawberries retaining remaining to be added later. Mix well, lower the heat and cook for 2-3 minutes. DO NOT ADD WATER, the strawberries have enough water in them. Mix well in between to cook the strawberries evenly till they soften.
** Crush slightly with spatula to turn them mushy. Add 2 tblsp Kashmiri Chilly powder (mirsange pitti/ tikkat), 1 tsp coarsely crushed black pepper (kali miri), 2-3 tblsp jaggery powder (goda/ gud), 1 tsp tamarind paste (chinchama/ imly) and mix well.
** Add Kala Namak salt (Pink Salt/ Rock Salt/ Himalaya Namak) to taste and mix well. I added slightly lesser than a tsp as these are saltier in taste. I add this salt as it is not only good for health but also gives a lovely taste to dishes, you can add any of your choice.
** Now add the remaining strawberry pieces and freshly squeezed juice of one large sized lemon (nimbo/ limbiyo), 1 tblsp of red chilly flakes (optional, but it looks good) and mix well. Cook covered for just 2-3 minutes, remove and let it cool completely.
** Note : Initially added strawberries give a lovely thick textured base for chutney while the pieces which were added later will blend well and give you something to munch on too. I love preparing it this way but you can add in all the pieces in one go too.
** “KhatHa MeetHa TeekHa Strawberry Chutney” is done and ready to be served with any dishes of your choice. Tastes well with bread, toast, panpolo (neer dosa) or any dosa, also tastes best served with spicy parathas. I love having them spoonfuls as it is too.
** Once the Strawberry Chutney has cooled down to room temperature, store it in an air tight box or glass bottle and store it immediately in fridge. It stays good for about 4-5 days, though mine luckily remained for about 7 days, may be as its winter season.
** Definitely something different from jams and other type of chutney, basically prepared on the lines of our own homemade chutney which we relish on daily basis. I did not want to use preservatives except lemon, so this chutney needs to be consumed soon.
** It’s the season of Strawberry and they are available in plenty, do try this one out, children are sure to love them, you can increase or decrease the spice level if you have young children at home, they will love to have it applied on bread/ roti or with dosas.
** As it’s the season of “Strawberries” I am sure you will want to try out more dishes with the same, sharing a common link below to the one’s shared in the blog, do browse through them and try in leisure, while I try to come up with more variation, till then enjoy these ….
No comments:
Post a Comment
Thanks.