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| Picture Courtesy +Saptarshi Chakraborty and +Insiya Poonawala ... Bless them! |
When I posted the recipe of the mulled wine, I got an email from a person telling me to post the recipe for the Strawberry Chutney. Let me tell you, that was my favorite thing on that platter- tart, sweet, and with hints of cranberries, it was like a little piece of heaven in my mouth.
As I have only a few pictures to show you guys, let me proceed.
Take 150 Grams of strawberries, and hull them. Cut them in small pieces. Put them in a large non-reactive fat-bottomed vessel, and pour 60 grams of sugar on them along with 60 ml. of brandy and a handful of dried cranberries or sultanas.
Once the mixture starts heating up, cover the pan and leave the premises for 15 minutes. Come back, turn off the heat, and go away for another 10 minutes. Return, open, transfer contents to a glass or plastic bowl, and let it cool down, preferably in the fridge.
This stays well for about 2 weeks in the fridge, so have fun pairing it up with your favorite wines, cheeses, over toasts, your favorite grilled chicken breast or pork chop, over ice cream, in trifles, or sponged between cakes. It is nearly foolproof.
I leave you with yet another beautiful picture snapped by the duo who took the first photograph.
