Roasted Spiced Strawberry and Rhubarb Chutney






With so many Pick-Your-Own farms so close to us, we couldn't resist picking up strawberries. The more big and juicy ones that you see, the more you keep picking! Before we knew it, we had a couple of punnets full of beautiful strawberries - and this was our second trip to a farm in less than 3 weeks! Even the rhubarb was so colourful that I kept finding the largest ones!







At first, I made a small amount of this chutney with just strawberries. Then everyone couldn't resist more, so I decided to make a few jars worth! I added rhubarb as well and the taste did not disappoint! The chutney has just the perfect mix of being sweet yet spicy to be able to accompany a wide range of indian curries.





The rest of the ingredients needed for the chutney are mainly household ingredients. There are one or two ingredients that you need to look out for! This makes the chutney quite easy to make providing you've for plenty of strawberries and rhubarb at hand.



you will need :-
  • 250 g fresh strawberries
  • 250 g fresh rhubarb
  • 1tbsp dry ginger powder
  • 25-30ml honey
  • 250 g deremera sugar ( can be used white too )
  • 2 tbsp oil
  • 1 tsp red chilli powder
  • 1/4 tsp garam masala ( optional )
  • 1/2 tsp cumin seeds
  • 1/2 tsp kalonji ( onion seeds )


Method :-
Pre heat oven to gas mark 4-5.
Wash and cut strawberries and rhubarb into small chunks.
Place fruit on a baking sheet, add ginger powder, honey and sugar. Mix well.
Roast the fruit in the preheated oven about 20-25 minutes.
Transfer roasted fruit in a thick bottom pan.
Heat oil in a tiny pan , add cumin and onion seeds, when crackle add red chilli powder and straight away pour into roasted fruit.
Add garam masala and start cooking chutney on the stove for further 8-10 minutes. Let it boil.
Check the consistancy, it should be thick like jam.
Turn the heat off, let it cool completley.
Store in the stirle glass jar and keep in the fridge.
Best eaten at room temprature.
Enjoy with any meal or serve with crackers as starter.
Stays fresh at least 4-5 week if kept in the fridge.

10 comments

  1. chutney looks delicious, didn't even know you guys can see sun this bright. love picking too. never been to farm in India so here we get that feeling.

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  2. What a gorgeous chutney, Jagruti! I love the combination of strawberries and rhubarb - and I'm so intrigued by this savory application. And those rhubarb stalks in your photo are gigantic! I've never seen rhubarb quite that big before... Fantastic recipe...

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  3. oh mine that is so good way to use two best coloured ingredients...wonderuful idea dear

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  4. Lovely chutney recipe to store for longer time...

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  5. Wow the berry and rhubarb chutney looks very yummy.Clicks are awesome.

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  6. Looks yummy! Taste great with sandwiches too!

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  7. This sounds delicious. The rhubarb in our garden is almost ready & I will be using some to make this. Lovely recipe.

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  8. This looks delicious. I love chutneys and will definately be having a go at this one. Thanks for sharing

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  9. wow love the color of this chutney and yummy combo's :) looks so delicious :)

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  10. This looks and sounds amazing. Thank you so much for sharing.

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