• Prep-time: / Ready In:
  • 8 cups + 3 cups chutney

Sweet and savory notes hit a perfect harmony in this Indian-inspired dish. If you have any leftover jammy chutney, transfer it to an airtight container and store it in the refrigerator for up to three days. Use it as a topping for any grain bowl.

Note that this recipe calls for cooked farro, so be sure to have that ready to go. For cook times, see our Grains Cooking Guide.


  • 4 cups fresh strawberries, hulled and quartered, divided
  • ½ cup golden raisins
  • ¼ cup chopped onion
  • 2 Tbsp. date paste
  • 2 Tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • ½ tsp. ground cinnamon
  • ¼ tsp. dried thyme, crushed
  • Dash ground cloves
  • Dash cayenne pepper
  • 1 12-oz. pkg. fresh or frozen cauliflower florets
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ½ to ¾ cup low-sodium vegetable broth
  • 3 cups cooked farro (from 1 cup dry)
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 Tbsp. curry powder
  • 2 tsp. ground cumin
  • 1 lime
  • ¼ cup + 2 Tbsp. chopped fresh cilantro
  • Sea salt and freshly ground black pepper, to taste


  1. For Strawberry Chutney: Set aside 1 cup of the strawberries. Then combine remaining chutney ingredients in a 2- to 3-qt. saucepan. Cover and bring to boiling; reduce heat to medium. Uncover and cook 10 to 15 minutes or until chutney is very soft and has a jamlike consistency, stirring occasionally. Stir in the reserved hulled and quartered strawberries. Set aside.
  2. In a 4- to 5-qt. pot cook cauliflower, bell pepper, onion, and garlic over medium 3 to 4 minutes, stirring occasionally and adding broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add farro, garbanzo beans, curry powder, cumin, and enough broth to keep moist.
  3. Cook about 5 minutes or until hot and vegetables are tender (165°F). Remove ¾ tsp. zest and squeeze 2 Tbsp. juice from lime. Stir the lime zest and juice and ¼ cup of the cilantro into vegetables. Season with salt and black pepper. Serve Strawberry Chutney over farro mixture. Garnish with remaining 2 Tbsp. cilantro.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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