Strawberry Cherry Chutney
There are two major types of fruit chutneys — fruit that has been cooked with spices, or fresh fruit that has been mixed in a blender with spices. Whether the chutney is cooked or fresh, it helps stimulate agni and thus promotes digestion.
Only a teaspoon or two of chutney is needed to enhance a meal. Chutney can be served in a small bowl or directly on the plate with other foods. It can also be used for dipping with flatbreads or appetizers. Cooked chutneys can be made and stored in the refrigerator for several weeks if preserved properly. Most fruits can be used for making chutneys, including various berries and stone fruits as well as dried fruits such as dates and raisins. However, melons are generally not used in traditional chutneys. (Image: Dahi Puri, crispy shells filled with yogurt and chutney)
- 3 cups strawberries hulled and sliced
- 3 cups cherries stoned
- juice of 1 lemon
- rind of 1 one lemon, grated
- ½ fresh orange, thinly sliced
- 2½ cups sugar
- In a heavy saucepan, gradually bring all ingredients to a boil, stirring quickly and often until the mixture thickens and blends.
- Reduce heat to a simmer and cook for about 30 minutes. Stir often.
- Ladle into sterilized jars. Screw on hot lids and process sealed jars for 5 minutes in boiling water.