Strawberry Gojju| Savoury Strawberry Relish

Who says strawberries are only meant for jams and cakes and sweet treats of all sorts? Did you know that they go beautifully in a gojju or South Indian-style savoury relish? Oh, yes, they do! Today, I’m going to share with you all the recipe for Strawberry Gojju, something I tried out recently and was a super-hit at home.

Strawberries and me

Strawberries are rich in Vitamin C, manganese and antioxidants. They also possess a good amount of folate and potassium. (Information Courtesy: Healthline). And, of course, they are juicy, beautifully sweet with a tinge of sour, and so delicious!

I don’t get the best of strawberries in Bangalore, but I get really good ones sometimes. I’m somehow not a fan of eating them raw, but love using them in things like regular and fusion jam, jam and lassi. These are such versatile fruits, they fit right into several dishes.

About this Strawberry Gojju or Savoury Strawberry Relish

Strawberry Gojju is a wonderful thing to make when you have some fruits left over, and are tired of making the regular sweet stuff like cakes and jams with them. This savoury gojju makes for a nice, refreshing change. Considering that strawberries are highly perishable, you better use them up quickly too!

Oh, this Strawberry Gojju is delicious! Sweet and spicy and slightly tangy, it makes for a lovely accompaniment to idlis, dosas, rotis and everything in between. It’s super simple to whip up too.

This is a completely vegetarian and vegan preparation, suitable to those following a plant-based diet. It can be made gluten-free too, by skipping the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour to a lesser or greater extent, and should therefore be avoided when one is following a gluten-free diet. However, if you find 100% gluten-free asafoetida, please do go ahead and use it.

How to make Strawberry Gojju?

Here’s how I went about it.

Ingredients (serves 2-3):

  • 1. 1 cup chopped strawberries
  • 2. 1/2 tablespoon oil
  • 3. 1 teaspoon mustard seeds
  • 4. A pinch of fenugreek seeds
  • 5. 2 pinches of asafoetida
  • 6. 1 sprig of fresh curry leaves
  • 7. 2 dry red chillies
  • 8. Salt to taste
  • 9. 1/2 teaspoon turmeric powder
  • 10. 3/4 tablespoon jaggery powder or to taste
  • 11. Tamarind pulp to taste
  • 12. 1 teaspoon red chilli powder or to taste
  • 13. 1/2 teaspoon roasted cumin powder

  • Method:
    1. Grind the chopped strawberries to a coarse puree.
    2. Heat the oil in a pan. Add in the mustard, and allow them to sputter.
    3. Now, add in the curry leaves, dry red chillies, asafoetida and fenugreek seeds. Let them stay in for a couple of seconds. 4. Add the strawberry puree into the pan. Also add in salt, red chilli powder and turmeric, the tamarind pulp and jaggery powder. Mix well.
    5. Allow the mixture to cook on medium flame for 3-4 minutes or till it thickens up a bit. Stir intermittently. Switch off gas.
    6. Add in some roasted cumin powder. Mix well. The Strawberry Gojju is ready! Allow it to cool down fully before transferring it to a clean, dry, air-tight bottle, in case you don’t plan on using it immediately. Keep refrigerated.

    Tips & Tricks

    1. Use fresh, ripe and juicy strawberries that firm and unblemished. Strawberries that are a good mix of sweet and sour work best for this gojju.
    2. Adjust the quantity of salt, tamarind, red chilli powder and jaggery powder, as per personal taste preferences.
    3. Add in the roasted cumin powder at the very end, for best results.
    4. To make the roasted cumin powder, I dry roast a couple of tablespoons of cumin on medium flame till fragrant, then allow them to cool down fully and grind coarsely. I store this roasted cumin powder in a clean, dry, air-tight bottle at room temperature and use it as needed.
    5. The Strawberry Gojju stays well for 10-15 days when refrigerated and used hygienically. However, it is best used sooner rather than later, as we aren’t using much oil and/or preservatives in it.

    Did you like this recipe? Do tell me, in your comments!

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