Strawberry Chutney

Here is my third recipe of my demonstration for the California Strawberry Festival. If you missed my post about me being a featured chef for the California Strawberry Festival and my previous two recipes with strawberries, please click here. If you are going to be in southern California, please come to the Strawberry Festival on Sunday, May 16th. We will be giving out samples. There are lots of booths to visit.

Strawberry chutney is made with strawberries and Indian spices. It can be served as an appetizer, as shown here, or it can be served as part of a dessert with a piece of cake.

Strawberry chutney served over a block of cream cheese with crackers is a delectable appetizer.

Strawberry Chutney Recipe

• 1 pound strawberries, chopped
• ¾ - 1 cup sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons minced fresh ginger
• 1 Serrano chilie, minced
• ½ teaspoon salt
• ¼ teaspoon cayenne
• ½ teaspoon cinnamon powder
• ½ teaspoon green cardamom seed powder

In a small saucepan, combine strawberries, sugar, and apple cider vinegar. Cook over medium heat for 10 minutes. Add minced fresh ginger, minced chilie, salt, and cayenne. Cook for another 10 minutes. Stir in cinnamon and cardamom powder. Remove from the stove and let it cool.

Serving suggestions:

You can serve this chutney over a block of cream cheese and crackers as an appetizer or you can serve this chutney over cornmeal cake as a dessert.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com. 

  Please check out Foodie Friday for more recipes, visit Cindy for Show and Tell and Melissa for The inspired room.