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strawberry chunda

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 (optional)
  • 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

  1. Wash, hull and chop strawberries into small pieces. Transfer to a saucepan.
  2. Zest a large lemon (only the yellow part) and add to the strawberries; about 1 to 1 ½ tablespoons.

  3. If using good quality pure jaggery, just scrape or grate and add to the strawberries in the pan.

    (You can use sugar too)

  4. 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.
  5. Mix well and then start to cook on medium high, stirring well.
  6. 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.
  7. 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.
  8. Do a taste test and if needed, add more jaggery and/or salt to make for a sweet yet with slight salty note.
  9. 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.
  10. 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.
  11. 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.
  12. When you are satisfied with the flavor, remove from heat and let cool completely.

  13. 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.

  14. 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.
  15. 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!