Name: Strawberry Chunda (with Chia Seeds)
Prep time: 10 min
Cook time: 25 min
Ingredients: 4 cups chopped strawberries; 1 to 2 tbsp lemon zest; 1 cup jaggery (or sugar as needed); 1 tbsp chia seeds; ½ tsp haldi/turmeric powder; ¼ tsp black pepper powder; 1 teaspoon Pink Salt or Kala Namak or as needed; 1-2 teaspoons red chili powder (or as needed); 1 to 1 ½ teaspoons roasted cumin/jeera powder (or as needed)

Strawberry Chunda (with Chia Seeds) – a spicy, sweet and tangy chutney like Indian condiment/preserve with a slight spicy and savory note, using strawberries, chia seeds and some aromatic and exotic spices like roasted cumin powder, garam masala powder and red chili powder.

Enjoy it as a chutney or relish to dip your breads (rotis, puris, parathas etc.) or as a spread on bread slices, crackers or in sandwiches too!

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Traditionally, chunda is made using raw mangoes, but with a large haul of fresh strawberries from a local farm, I could not resist making the strawberry version of it.

WHY CHUNDA?

Come summer and every Indian looks forward to the mountains of sweet mangoes flooding the markets or lining roadsides with streetside vendors plugging in and trying to sell a myriad and innumerable varieties of mangoes.

We especially love to enjoy the raw ones either chopped or sliced (with skin), sprinkled with some red chili powder and salt or added in curries and chutneys or best yet pickled in a salt and spice mixture to preserve them and enjoy all year round or as an instant pickle.

I have attempted to make some of these too every year but by far, along with Indian style pickles, I love making and enjoying mango chunda, a sweet, tangy, sour and lip smacking chutney like relish made using raw mangoes.

This time, during a quick visit to a flower field in Carlsbad (California), I came upon a roadside vendor selling fresh strawberries from a field nearby and could not resist buying some to enjoy their fresh seasonal sweetness.

Also, as I love chunda and getting raw mangoes all year round is kinda difficult, decided to make it with these strawberries as well ! Similar taste and to enjoy when strawberries are in the market.

WHAT IS CHUNDA?

Chunda is a sweet, spicy and tangy Indian condiment/relish/preserve mainly made with mangoes and originates from the West Indian state of Gujarat.

Traditionally, mangoes are grated, mixed with sweeteners like plain sugar or jaggery (unrefined sugarcane sugar) along with spices like roasted cumin powder, chili powder and salt.

This is then allowed to pickle in the sun for a few days until thick, juicy and totally ready to be enjoyed with any meal. Tastes and has the texture of a thick, stick jam albeit with a few spices in them.

But the impatient me likes instant ones and I have shared an instant stove top cooking method of mango chunda on my blog which you can check out here; ready in less than 15 minutes.

With so many fresh strawberries in the peak of its season (not to mention that fresh haul from the local farmer), I decided to make this lip smacking and addictive strawberry chunda with it.

It is you can say, an Indian version of strawberry jam/preserve but with a spicy, sour and savory kick to it!

The only variation I did was add some highly nutritious Chia seeds; a super food high in anti oxidants, minerals, fiber and Omega-3 fatty acids which are overall good for you.

In addition to adding nutritive value, it thickens up the chunda too in a natural way.

With a backyard full of citrus trees, I also stirred in a couple of teaspoons of lemon zest!

Overall a lip smacking strawberry chunda which I enjoyed over bagels and my husband loved it like a PB&J (peanut butter and jam toast). Of course goes well with any paratha, roti, as spreads on breads etc. Basically, use any way you would enjoy a jam, especially if you love spicy taste.

INGREDIENTS NEEDED TO MAKE STRAWBERRY CHUNDA (WITH CHIA SEEDS):

Strawberries – Duh! Of course that is the main ingredient. Choose fresh, ripe ones to get the best flavor.

Chia seeds – this super food is totally optional but I did add it for additional nutrition and texture.

Sweetener – traditionally chunda is made with plain, regular white sugar but I prefer to use unrefined cane sugar called jaggery to sweeten my desserts, jams etc. So, feel free to use regular sugar.

Spices – the main spices in this chunda are roasted cumin powder (roast cumin seeds and powder), red chili powder (add as much as needed), garam masala powder (this is also optional but gives a lovely flavor), haldi/turmeric powder and dash of black pepper powder.

Of course some salt like Pink Salt (black salt/kala namak) or even regular salt if preferred is absolutely necessary to give that savory note; just a little as the main flavor is the sweetness.

HOW TO MAKE SPICY, TANGY AND LIP SMACKING STRAWBERRY CHUNDA:

Wash, hull and chop strawberries into small pieces.

Transfer to a saucepan. Zest a large lemon (only the yellow part) and add to the strawberries; about 1 to 1 ½ tablespoons.

If using good quality pure jaggery, just scrape or grate and add to the strawberries in the pan. If adding sugar, add at this stage.

If your jaggery has impurities, just melt it in another saucepan with a dash of water and once completely melted, strain the syrup over the strawberries.

Mix well and then start to cook on medium high, stirring well.

Once you start to see bubbles appearing in the mixture (this may take about 4-5 minutes), add 1 tablespoon of chia seeds, stir through and continue to cook on medium low heat, maintaining a continuous simmer.

Add 3/4 to 1 teaspoon kala namak (Pink salt/black salt or regular salt) to begin with, mix well again and continue to reduce the chutney. At this stage, you can mash up the cooking strawberries (using a potato masher or flat ladle) to the consistency or texture you want.

Do a taste test and if needed, add more jaggery and/or salt to make for a sweet yet with a slight salty note.

Continue to cook the chunda for another 18-20 minutes or until it has become slightly thick. Remember, the chunda or chutney will continue to thicken as it cools.

When you feel the chunda is thick enough (it should still be thick but runny when hot), stir in 1-2 teaspoons roasted jeera powder, 1 -2 teaspoons red chili powder and 1/2 teaspoon of haldi powder (with a dash of black pepper powder).

Add ½ teaspoon garam masala powder if using.

Mix well, do a taste test and if needed, add more to suit your taste. It should make for a sweet yet mildly spicy and a tinge savory flavor with notes and aroma of roasted cumin (and garam masala if using) hitting you gently every time you taste it.

When you are satisfied with the flavor, remove from heat and let cool completely.

When thoroughly cool enough, spoon strawberry chunda into sterilized or clean bottles and store at room temperature for a couple of days or refrigerate for longer storage.

Use as needed.

SERVING SUGGESTIONS:

Enjoy this spicy, tangy, sweet and slightly savory Strawberry Chunda/Chutney/Preserve along with parathas, rotis or also as a delicious spread on bread slices, in sandwiches, bagels, toasts or on crackers which is my favorite way to enjoy this lipsmacking strawberry chutney or chunda.

It tastes great as a substitute for regular fruit jam or preserve on toasts, bagels etc.

So, when you get your next haul of fresh strawberries, buy some extra to make this easy peasy chunda; you will not regret it.

If you do happen to make some, I would love to hear about it.

Please feel free to leave your thoughts and comments in the box below (do not forget to give a star rating) and also share on Instagram using #curryandvanilla16 (@curryandvanilla16) and/or on my Facebook Page.

Enjoy my Foodie friends and Happy Cooking/Eating!

We Indians love our pickles, chutneys and condiments and here are some you may want to try:

Strawberry Chunda (with Chia Seeds)

A spicy, sweet and tangy chutney like Indian condiment/preserve with a slight savory note using strawberries, chia seeds and some aromatic and exotic spices like roasted cumin powder, garam masala powder and red chili powder. Enjoy it as a chutney or relish to dip your breads (rotis, puris, parathas etc.) or as a spread on bread slices, crackers or in sandwiches too!

Course Appetizer, Breakfast, condiment

Cuisine American, Indian

Prep Time 10 minutes

Cook Time 25 minutes

Author Vanitha Bhat

Ingredients

4 cups chopped strawberries
1 to 2 tbsp lemon zest
1 cup jaggery or sugar as needed
1 tbsp chia seeds
½ tsp haldi/turmeric powder
¼ tsp black pepper powder
1 teaspoon Pink Salt or Kala Namak or as needed
1-2 teaspoons red chili powder or as needed
1 to 1 ½ teaspoons roasted cumin/jeera powder or as needed

Instructions

Wash, hull and chop strawberries into small pieces. Transfer to a saucepan.
Zest a large lemon (only the yellow part) and add to the strawberries; about 1 to 1 ½ tablespoons.
If using good quality pure jaggery, just scrape or grate and add to the strawberries in the pan.
If your jaggery has impurities, just melt it in another saucepan with a dash of water and once completely melted, strain the syrup over the strawberries.
Mix well and then start to cook on medium high, stirring well.
Once you start to see bubble appearing in the mixture (this may take about 4-5 minutes), add 1 tablespoon of chia seeds, stir through and continue to cook on medium low heat, maintaining a continuous simmer.
Add 1 teaspoon kala namak to begin with (or pink salt), mix well again and continue to reduce the chutney. At this stage, you can mash up the cooking strawberries to the consistency or texture you want.
Do a taste test and if needed, add more jaggery and/or salt to make for a sweet yet with slight salty note.
Continue to cook the chutney for another 18-20 minutes or until it has become slightly thick. Remember, the chunda or chutney will continue to thicken as it cools.
When you feel the chunda is thick enough (it should still be thick but runny when hot), stir in 1-2 teaspoons roasted jeera powder, 1 -2 teaspoons red chili powder and ½ teaspoon garam masala powder.
Mix well, do a taste test and if needed, add more to suit your taste. It should make for a sweet yet mildly spicy and a tinge savory flavor with notes and aroma of roasted cumin hitting you gently every time you taste it.
When you are satisfied with the flavor, remove from heat and let cool completely.
When thoroughly, cook enough, spoon strawberry chunda into sterilized or clean bottles and store at room temperature for a couple of days or refrigerate for longer storage.
Enjoy this spicy, tangy, sweet and slightly savory Strawberry Chunda/Chutney with Chia seeds along with parathas, rotis or also as a delicious spread on bread slices, in sandwiches or on crackers which is my favorite way to enjoy this strawberry chutney or chunda.
Happy Cooking/Eating!

Recipe Notes

Adjust the amount of spices according to your taste.
You can use jaggery or sugar to sweeten up the chunda.
For a more pronounced tang, feel free to squeeze in a couple of teaspoons of lemon juice whilst cooking the chunda.
Cooking should be done on medium low heat, stirring continuously.
Store in airtight glass jars in refrigerator for longer storage.
Enjoy!