With the end semester examinations knocking at the door steps, and also because I got a bit lazy I was unable to post for quite a long time now. Due to the Municipal elections in my state end of this month, my exams have been postponed and I’m back to blogging.
A few days back WaterBearer (as she likes to call her) sent me a mail with a wonderful yet simple recipe of strawberry chutney. As she writes in her mail, she learnt this preparation from her mother-in-law. If you are not Pepper Potts from Iron Man reading this post, I’m sure you love strawberries. You had posted another guest post from Soma, to read about that click here.
Here’s some facts about strawberries I didn’t know before I wrote this post:
- Strawberries are very rich in Vitamin C and a cup of these red juicy berries provide more than a day’s requirement of ascorbic acid.
- They are low in calories and so for the health conscious people indulge without that sinful brain
- It’s very good for expecting mothers as 8 strawberries contain 20% of the folic acid required in your daily nutrition
- Strawberries are said to reduce the risk of cancer and heart diseases
Now, am sure I would eat more strawberries than ever before. J
- Strawberries: 6 pieces, chopped
- White oil (Sada tel): ¼ spoon
- Sugar (Chini): 2-3 tablespoons
- Green chili (Kancha lanka): 1/ 2, chopped [optional]
- Mustard seeds (Sarse dana): 10-12
- Salt a pinch full
Heat the oil in a pan, add the mustard seed
- Throw in the chopped strawberries. Cover the pan till the strawberries soften. Stir gently from time to time
- Add the sugar, green chili and salt
- Stir till it becomes a thick jelly like substance. Remove from flame.
- Serve it on the side with rotis / parathas as a tangy chutney
As with most chutneys this one too can be stored in the refrigerator, so you can enjoy this rich and tangy preparation anytime you wish to.
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