Strawberry Chutney

This gorgeous and rich looking chutney is sweet, tangy and spicy. It goes perfectly well with your favorite snack or sandwich, you can even try it as a spread on a slice of bread. The recipe is easy and a quick one with a handful of ingredients.

Tip: You can add 1 tbsp of white vinegar while cooking for a longer shelf life, upto 15 days.

Also try: Tamarind Chutney, Mint-Coriander Chutney, Tzatziki Sauce or Guacamole.

Course: Sides

Cuisine: Indian

Time: Preparation – 5 mins, Cooking –  25 mins, Total – 30 mins.

Servings: yields about one cup


  1. Strawberries – around 450 grams
  2. Brown Sugar (or Jaggery Powder) – 3/4 cup
  3. Lemon Juice – 2 tbsp
  4. Chilli Flakes – 1 tbsp (or more for spicier)
  5. Salt – 1/2 tsp
  6. Water – 1/4 cup (if needed).

PS: 1 Cup = 250 ML.

  1. Rinse and chop the strawberries into small pieces
  2. Take a non-stick pan. Add strawberries, lemon juice, brown sugar, chilli flakes and salt. Mix and bring it to boil
  3. Turn the flame to low-medium, cook until thickens upto desired consistency, about 20 mins and it’ll be mushy looking. If it looks too thick then you can add a little water at this stage
  4. Turn off the flame and let it cool down completely. It’ll thicken further on cooling down so keep that in mind while reducing
  5. Your Strawberry Chutney is ready. Store in an air-tight container. It’ll remain good for upto 5 days under refrigeration.


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