This chutney started as a happy experiment with a bowl of ripe strawberries that needed using up. I was craving something sweet, but not too sweet — something with a little warmth and a savory edge. So I pulled out some mustard seeds, cumin and ginger, and let the kitchen do the rest. The result is a bright, punchy chutney with just the right mix of tang, spice, and jammy sweetness. It's the kind of thing I now want to put on everything from toast to cheese to grilled veggies.
🍓🫚✨ Strawberry Ginger Chutney with Cumin and Mustard Seeds
A sweet, tangy chutney with fresh strawberries, warm ginger, and the bold pop of cumin and mustard seeds — perfect with cheese, toast, or grilled dishes.
Servings: 6
Calories: 33kcal
Ingredients
- 15 ml oil
- 3 g black mustard seeds 1 teaspoon
- 3 g cumin seeds 1 teaspoon
- 60 g onion finely diced (½ small onion)
- 10 g fresh ginger grated (1 tablespoon)
- 300 g strawberries hulled and chopped
- 15 ml lemon juice
- 2 g lemon zest from about ½ lemon
- 2 g chili powder ½ teaspoon
- 40 g coconut sugar 2 tablespoons
- 3 g salt ½ teaspoon, or to taste
Instructions
- Heat the oil in a small saucepan. Add the mustard seeds and cumin seeds and toast over medium heat until they start to pop and smell fragrant (about 30 seconds).
- Stir in the diced onion and grated ginger. Cook for 2–3 minutes until the onion turns soft and translucent.
- Add the chopped strawberries, lemon juice, lemon zest, chili powder, coconut sugar, and salt. Stir to combine.
- Let it simmer over medium heat for about 15–20 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly.
- Taste and adjust seasoning if needed – more lemon juice, sugar, or chili depending on your preference.
- Pour the hot chutney into a clean jar. Let it cool completely, then store in the fridge. It will keep for about 1–2 weeks.
Notes
Recipe Notes:
- 🍓 Use ripe, sweet strawberries for the best flavor — underripe berries can make the chutney too tart.
- 🫚 Fresh ginger gives a bright, spicy kick — adjust the amount to your taste.
- 🌶️ Add chili flakes or fresh green chili if you want a spicier version.
- 🌾 Whole cumin and mustard seeds give a nice texture and flavor pop — toast them lightly for deeper aroma.
- 🫙 The chutney thickens as it cools. If it feels too runny while hot, give it time — it’ll firm up.
- 🧊 Keeps well in the fridge for up to 1 week in an airtight jar.
Twist Ideas:
- 🍋 Add lemon zest or juice for extra brightness and acidity.
- 🍎 Mix in a chopped apple or pear with the strawberries for added texture and natural sweetness.
- 🌶️ Try a smoky version by adding a pinch of smoked paprika or chipotle powder.
- 🧅 Add finely chopped red onion or shallots at the start for a savory layer of depth.
- 🌿 Stir in fresh herbs like mint or coriander just before cooling for a fresh lift.
- 🍷 Deglaze with a splash of balsamic vinegar or red wine instead of plain vinegar for richer flavor.
- 🧄 Add a pinch of garlic powder or a tiny amount of fresh garlic if you like a savory edge.
- 🥣 Serve it warm as a sauce over grilled halloumi, roast veg, or chicken — not just cold as a spread.
- 🧀 Pair with cheese boards — especially goat cheese, brie, or sharp cheddar.
- 🫐 Swap some of the strawberries with blueberries or raspberries for a mixed berry version.
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 0.5mg
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