Mushy but Spicy: Strawberry Anchar



Made strawberry anchar, with leftover sugar syrup from store-bought gulab jamuns. Anchar is similar to chutney, only that it has a thicker and stickier consistency. I quartered the strawberries and then boiled them in the sugar syrup till it reached the desired consistency. Then I added few squirts of lemon juice. I dry roasted some cumin seeds, one whole dried red chili and paanch foron (a blend of five spices and adding this is totally optional) and used a coffee grinder to grind them. I added this to the thickened strawberry to give it a kick of spice.


Author: livecook

8 thoughts on “Mushy but Spicy: Strawberry Anchar

  1. What will you eat this gorgeous confection with???

  2. I will use it mostly as a condiment, served along with rice, Indian flat breads and curries. But I am also thinking of relishing this with some cheese and crackers πŸ™‚

  3. love the colour and consistency.. and very clear use of the sugar syrup. These kind of relishes taste great with crackers and Indian deep fried mathris too. Thanks for the simple recipe.

  4. Thanks Namrata! Yes, I was thinking along the same lines, that I should try it with cheese and crackers πŸ™‚

  5. Looks really delicious!! We would love this on toast or even as a paratha spread..

  6. Looks delicious! I’m sure it tastes great too πŸ™‚

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