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Courses
Dish type
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Cakes and Baking
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Cuisine
Everyday and easy
Seasonal
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  • Meat and poultry
  • Fish and seafood
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Gooseberry chutney with cheese

by
Anna Hansen

PT45M

First published in 2015
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Ingredients

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Metric

Imperial

Gooseberry and greengage relish

To serve

  • small crispbreads, preferably Peter's Yard 50mm
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Equipment

  • Jam jars

Method

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1
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
2
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
3
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
4
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
  • small crispbreads, preferably Peter's Yard 50mm
First published in 2015
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Anna Hansen }
Anna Hansen

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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