Gooseberry Chutney Recipe
Anna Hansen's chutney recipe is a great way to use up any gooseberries or greengages, perfectly flavoured with an intoxicating mix of spices
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Serving platter
- Plate
- Chef's knife
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
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