Gooseberry chutney with cheese by Anna Hansen - Print Recipe

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

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

30g of ginger
30g of garlic

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

Gooseberry chutney with cheese

Ingredients

Gooseberry and greengage relish

To serve

Method