Gooseberry chutney with cheese


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Gooseberry and greengage relish

To serve

  • small crispbreads, preferably Peter's Yard 50mm
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
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
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
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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