Spicy Strawberry Chutney

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


  1. Put all ingredients except salt in heavy, deep pan on medium-high heat. Stir to ensure the sugar dissolves.
  2. 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.
  3. Add the salt, remove whole spices, and cool for about 20 minutes before serving. You  can refrigerate for about two weeks.



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