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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.
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
5
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
6
When ready to eat, serve along side a host of artisan cheeses with good quality crispbreads
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
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Gooseberry chutney with cheese
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