Strawberry chutney

It is strawberry season in Bombay, and I have been picking up half a kilo of the luscious fruit almost every other day. The kids can't have enough of it, but no matter how carefully you pick them (and I am not too careful on the best of days), you always end up with a few that are so squashed that even the kids refuse to have them. This was something I invented to use up those squashy strawberries, and it worked out much better than I expected.

Roughly pound 1 tsp jeera
Grate an inch piece of ginger, squeeze the juice and keep the grated pieces aside
Fry 1 red chilli, jeera and grated ginger in about 1 tsp oilve oil till jeera starts changing colour.
Keeping the flame very low, add 8-10 strawberries cut into quarters.
Add 1 tsp red chilli powder, 1 tsp salt, and the leaves from 3 sprigs of mint. Cook for a few minutes.
Add the ginger juice and the juice of 1/2 lemon, cover and let it cook for about 5 minutes.

Adjust salt, chilli, if required. It is NOT sweet at all, but if you want it to be, you can add sugar.