Gooseberry Chutney Recipe - Great British Chefs

Ingredients

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