Gooseberry chutney with cheese
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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.
Ingredients
Gooseberry and greengage relish
- 250g of gooseberries , frozen
- 200g of greengage plums , stones removed
- 2 1/2 tsp panch poran
- 1 1/4 tsp fennel seeds
- 3/4 tsp cumin seeds
- 3 cloves
- 2 black cardamom pods
- 300g of white onion , sliced
- 30g of ginger
- 30g of garlic
- 1 1/4 tsp ground coriander
- 3/4 tsp chilli powder
- 3/4 tsp ground turmeric
- 120g of palm sugar, or brown
- 75ml of white wine vinegar
- 75ml of water
- 50ml of vegetable oil
To serve
- small crispbreads, preferably Peter's Yard 50mm
Equipment
- Jam jars
Method
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
- 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
- 3 cloves
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
- 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
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
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Gooseberry chutney with cheese
