Ingredients
- 1 lb Strawberry, 1 oz Ginger, 2 Tbsp Lime/Lemon Juice
- Spices- 1/2 cup Sugar, 1 tsp Salt adjust as per taste, 1 Tsp Cumin Seeds Bhuna Jeera (Powder) – Roasted, 1/2 tsp Black Rock Salt Kala Namak (powdered), 1/2 tsp Red Chili Powder Lal Mirch Powder, 1 tsp Red Chili Flakes
Recipe Description
Strawberry Chutney with ahint of ginger flavor will surprise you with its sweet, sour and spicy flavours;all at the same time. Relish with your favourite wraps, sandwiches, grilledfood, chaats or any other comfot foods.
Recipe Directions
- Wash, hull and slice strawberries and add to Instant Pot’s inner pot.
- Then add sugar, lime or lemon juice, salt give them a good stir. Let them rest at room temperature until juices are released, at least 30 minutes.
- After 30-40 minutes, during this maceration process strawberries will release all their natural juice.
- Once the maceration process is over, close the lid of the Instant Pot and pressure cook on high level for one minute, NPR.
- When all the pressure is released and the pressure pin pops down, remove the lid and switch to sauté mode on normal heat level to reduce the concoction of strawberries and juices.
- After 15 minutes of reduction add grated ginger, roasted cumin powder, black rock salt, red chili powder and chili flakes.
- For smoother texture, blend the strawberries using immersion blender with all the spices. If you prefer chunky texture of chutney use potato masher instead to mash the cooked strawberries.
- Let the chutney simmer on sauté mode for few more minutes to achieve the spreadable thick consistency. To check if the consistency is thick enough, it should coat the spatula.
- Once achieve the desired thickness, turn off the Instant Pot and allow the Strawberry Chutney to cool down completely.
- Transfer this strawberry chutney to clean and dry glass jars and store in refrigerator.
- Use it in sandwiches, serve along your barbecue or top it on your favorite Indian chat.
