Wash strawberries, remove leaves and thinly slice.
Coarsely grind spices in a mortar. They do not need to be pulverized, just crushed.
Combine all ingredients except cilantro leaves in a large pot. Heat on low for 40-60 minutes stirring occasionally until most of the liquid has evaporated.
Prepare some jars by washing in hot water.
Remove chutney from heat. Stir in coarsely chopped cilantro. While still hot, ladle into jars until ½” from top. Wipe off excess with a damp paper towel and close tightly with clean lids. Refrigerate.