Yield: 1 cup
1 pound strawberries, hulled and chopped (about 3 cups)
2 tablespoons (30 mL) distilled white vinegar
1/3 cup light brown sugar (slightly more if you like it sweeter)
1 (1-inch) piece of ginger, peeled and grated
2 cloves garlic, peeled and grated
3 whole cloves
1 green cardamom pod, lightly crushed
1 (3-inch) cinnamon stick 1 pinch garam masala
1 pinch red chile powder or cayenne
1 pinch salt
- Put all ingredients except salt in heavy, deep pan on medium-high heat. Stir to ensure the sugar dissolves.
- Once the mixture comes to a boil, turn the heat to medium and allow it to continue to simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
- Add the salt, remove whole spices, and cool for about 20 minutes before serving. You can refrigerate for about two weeks.