Serve Anna Hansen's fabulous gooseberry chutney recipe with quality crispbreads and a selection of artisan cheeses. She uses frozen gooseberries and greengages for the chutney, so this is the ideal recipe for those who made the most of a fruit glut during peak season.
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Heat the vegetable oil in a heavy-based pan over a medium heat. Add the panch poran, fennel, cumin seeds, clove and black cardamom to the pan and fry until aromatic, then add the sliced onion and cook until golden in colour
50ml of vegetable oil
2 1/2 tsp panch poran
1 1/4 tsp fennel seeds
3/4 tsp cumin seeds
2 black cardamom pods
300g of white onion, sliced
While the onions are frying, blitz the garlic and ginger in a food processor with a small splash of water to form a paste. Add to the pan and cook for a further 5 minutes
30g of ginger
30g of garlic
Add the chilli powder, ground coriander and turmeric to the pan along with the frozen gooseberries and plums. Mix well to combine, then add the palm sugar, white wine vinegar and water
3/4 tsp chilli powder
1 1/4 tsp ground coriander
3/4 tsp ground turmeric
250g of gooseberries, frozen
120g of palm sugar
75ml of white wine vinegar
75ml of water
200g of greengage plums, stones removed
Bring up to a boil then simmer for approximately 30 minutes, or until it forms a thick chutney-like consistency
Remove from the heat and allow to cool. Divide into sterilised jars, seal and store at room temperature for 4-6 months. Refrigerate and use with 2-3 weeks after opening
When ready to eat, serve along side a host of artisan cheeses with good quality crispbreads
small crispbreads, preferably Peter's Yard 50mm
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