Once opened, keep in the fridge and try to use within 4 weeks. Waiting for it to cool, and already it tastes good. Vitamin C packed Gooseberry chutney is ready. Threw in a bit of cumin for an “Indian” touch, as I read online that Alma/Gooseberry Chutney a traditional Indian one. You've made it so it is only fair to show it off at its best! Pity. However as soon as I had the finished mixture hot, I realised, like Roberta, that there was far too much liquid involved. Gooseberries have a subtle but sharp flavour when at their best, so the aromatic sweetness of ginger is a great combination. Made this before reading comments. You can also subscribe without commenting. Wish I too had read the comments first. Added 3 teaspoons of chili flakes which has added a nice kick. – and the result was excellent. ! Point two – You have to let this chutney mature; be patient! Your email address will not be published. The scope of chutneys is endless and t... Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. Point three – who tastes chutney at the cooking stage and expects the finished taste? I shall make mine using the same quantities again this year. Wholefood Recipes, Real Food Recipes, Vegetable Recipes, Vegetarian Recipes and Great Recipes. STEP 1. Add the finely chopped garlic and cook for a minute more. 129 ratings 4.9 out of 5 star rating. Vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This gooseberry chutney goes well with plain rice. Followed your recipe to the letter and put barely a teaspoon of water in at the beginning. You will want to make lots, it’s so good. Mary Berry’s Christmas chutney. Raise the heat slightly and add the It’s not my recipe but if I was making it I’d use white wine vinegar. All the equipment you need to easily make your own jams, chutneys and preserves. Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency. So glad I read the comment about too much vinegar before I tried this, but sadly far too much sugar too and even with only a third the amount of vinegar still very runny. First, make the sorbet by placing the gooseberries in a saucepan with the ginger beer, sugar and glucose. Serves: 4-5 Prep time: 20mins Cook time: 30mins. The result was a very thick and gooey substance which is gorgeous. Stir to mix and slowly bring to a boil, then reduce the heat and simmer uncovered for about 1 hour, until it thickens. Please print metric, us folk in New Zealand have forgotten pounds etc. Get one of our Gooseberry chutney recipe and prepare delicious and healthy treat for … approx. Not sure how long I was away but it must have been more than an hour. Add the chopped onions and vinegar and simmer for another 10 minutes. I used malt vinegar – because it is very cheap! 2 quarts gooseberries, rinsed first then topped and tailed 3/4 cup water 3 cups demerara sugar 2 whole dried chiles, ground (about 2 teaspoons, or to taste) 1 inch ginger, peeled 1/8 teaspoon cumin seeds, ground 1/8 teaspoon black mustard seeds, ground There are many gooseberry chutney variations made with different additional ingredients such as sesame seeds, ginger, garlic, cumin, mustard, urad dal, and curry leaves. You can also subscribe without commenting. As I had not made chutney before I did bot register the fluid/fruit amounts. Even then, after getting the solid content to a well cooked state, I spooned off a litre of liquid. Gooseberry and Ginger Chutney Recipe submitted by Jenny. A dark, spicy chutney that is perfect with cheese – can be used in about a month but keeps for ages. Along with hot rice, Kumbalanga Moru Curry, thoran and some Kovakka fry, this is all you need for a hearty, satisfying lunch.Also check Veppilakkatti, Tomato chutney, Manga chammanthi, Thenga Chammanthi and Unakkachemmeen Chammanthi recipes for variety. I walked away and forgot it when it was simmering. Mine took ages and it didn’t seem to even slightly thicken that much at all. Required fields are marked *. You didn’t give any length of time for cooking as such. Agree with Jan that the amount of vinegar seems very large especially as the gooseberries release a lot of juice; most chutney recipes use about 500ml vinegar to 1kg veg/fruit. WordPress Hashcash needs javascript to work, but your browser has javascript disabled. Ladle into hot, sterilized jars and seal while still hot. They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t... Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. Add the rest of the ingredients and simmer for 20 minutes. In a medium-sized saucepan heat the oil, add the onion and cook gently for 3 minutes. Used 1lb fresh red sweet gooseberries from the glut we have in garden – and 200ml malt vinegar + 200ml white wine (Asda bog standard Australian three for £10) changed recipe slightly – soaked 50g of dried sultanas in whiskey overnight and added with final ingredients – time will tell what it tastes like but at this moment whilst its still cooking smells fantastic.! I thought it looked burnt – it did look burnt – but the taste wasn’t burnt and it is very strong – maybe cut down the salt next time – but it’s delicious!! I will recommend serving this gooseberry chutney every day along with salad as gooseberry … This recipe can be scaled up to any quantity to fit your preserving pan.  You will want to make lots, it’s so good. Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick. A perfect match for cheese and … And it tastes of caramelised vinegar now, not very nice. Notify me of followup comments via e-mail. Your email address will not be published. WordPress Hashcash needs javascript to work, but your browser has javascript disabled. I make lots of it, got it on the boil for hours, but it’s so worth it. I didn’t find the comments before I started, which is a shame. Rinse the gooseberries and remove any brown tops and the tails. If you've got a recipe you'd like to share with the community please send it to us:-. Heat the vegetable oil in a heavy-based pan over a medium heat. Heat a tablespoon of olive oil in a medium-sized pan. Ginger is a very underrated spice. Point one – it does state 1 tablespoon ground ginger. Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency. Add the remaining gooseberries … These Rasbhari’s are not easily available here in Dubai. Saute for 2 minutes. This easy-to-make chutney combines gooseberries with ingredients like green chillies, ginger and coriander, which balance the tartness of amla beautifully. So I sieved off half a pint of the liquid, threw in three good handfuls of sultanas and simmered. Chutneys originated in India – the name derived from the Hindu word chatni . The ingredients are blended with water until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice or rotis. All the equipment you need to easily make your own jams, chutneys and preserves. DIRECTIONS Cook gooseberries, apple, onion and vinegar until mushy. Another recipe with exactly the same ingredients requires 3lb of gooseberries to 1pt of vinegar. It makes delicious gooseberry vinegar, great as a dressing and in many other savoury recipes. It is one of the best ways to incorporate Amla in your daily diet. Add the onion and sauté low until soft but not coloured. Gooseberry Chutney | Tasty Kitchen: A Happy Recipe Community! Once opened it will last for at least a month if kept in the fridge or somewhere very cool. Even then had to simmer for about an hour for the right consistency to be reached. I reckon this is going to be delicious and will update nearer chrismas when it’s finished. Add chopped onions and vinegar, cooking for 10 minutes or so. Replies to my comments It can be used after about a month but the flavours continue to develop for a month or two afterwards. I measured out the full amount of vinegar but ended up using just half. Ingredients 900g gooseberries 450g sultanas 900g soft brown sugar 2 lemons, zested and juiced 2 tablespoons salt 1/2 teaspoon cayenne pepper 475ml vinegar 2 tablespoons freshly grated ginger You’ve made it so it is only fair to show it off at its best! This delicious gooseberry, ginger and nut crumble recipe turns the traditional dish on its head. Jarred up now so will have to see. Rasbhari chutney- Rasbhari or cape Gooseberry is a seasonal fruit available in India. Ingredients 1 cup packed brown sugar 1 cup sugar 1 cup cider vinegar 1/4 teaspoon ground nutmeg 1 cinnamon stick (3 inches) 4 whole cloves 4 whole allspice 4 cups canned, fresh or frozen gooseberries Can’t wait to see how it tastes in three months when it has matured. Required fields are marked *. Just made a batch of this with ripe red goosegogs and wanted to say I wish I’d used less salt and could have used less vinegar (I used half each red and white wine vinegars) as it took me a solid hours simmering to get it thick enough. I made this recipe a couple of years ago, I was looking for a basic gooseberry recipe without all the other added fruit and this fitted the bill. A simple way to eat Amla in your daily meal that is nice for your health. !, but this was my first gooseberry chutney…started 1.5 hrs ago….still at it. Like most chutney it keeps with the jar sealed for a year or more. jaggery, urad dal, ginger, tamarind, mustard seeds, gooseberry and 3 more Peanut Chutney Snow Lavendar Willow curry leaves, water, mustard seeds, gooseberry, red chilli, green chilli and 10 more Not only does it add its distinctive flavour and a certain amount of heat to dishes but it also has a number of medicinal uses and ginger can assist in weight loss. I have a huge number of frozen gooseberries – can I use them for this recipe? Add the cape gooseberry chopped into two and saute in high for 2 mins. Mix chutney with hot rice topped with a tsp of ghee or sesame seed oil and enjoy! Method. Gently cook the gooseberries in a little water until they have softened. For all commenters who say its got too much vinegar, learn how to make chutney. I had gooseberries laid aside for jam, so softening them and adding to the pot…could be interesting! I love its sweet and sour taste. We in UK often have to convert American measures if we wish to use the recipe. Don’t you have conversion facilities in New Zealand? Do I just defrost them then follow the recipe as per normal? I’ll use this for some marrow chutney next, so nothing is wasted! Put all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Clean Indian gooseberry and wipe it with a cloth. Please be very careful if you use this recipe! Variation – You can do the same recipe without the onion and tomato. I did have reservations about the quantity ratios and the amount of salt….lot of salt!! Your comment will be queued in Akismet! Once the oil is hot, add panch phoran seeds, dry red chilli and curry leaves. You’ll need. Is it possible to use gooseberries that have been frozen for this recipe? gooseberry chutney with bengali spice. Tasted superb on bottling – am sure will improve in a few months too! Crush garlic with a pestle and keep aside. Place in a heavy saucepan with the gooseberries, the sugar and the elderflower cordial. I realise this is all dependent on your fruit and its relative juiciness. Cool slightly and pot into sterilised jars with screw top lids. Place gooseberry in a steamer and steam cook it for about 8-10 minutes, later remove seeds and cut into cubes. Your comment will be queued in Akismet! A spicy chutney with the goodness of amla and ginger. All @Barbara: Crecipe.com deliver fine selection of quality Gooseberry chutney recipes equipped with ratings, reviews and mixing tips. Gently cook the gooseberries in a little water until they have softened. Amla Dhaniya Chutney is a simple and delicious chutney loaded with the goodness of Amla , The Indian GooseBerry. Rocket and Roses Vegan Kitchen: Gooseberry and Ginger Chutney The Best and Easiest Chocolate Cake Ever Recipe. This Gooseberry and Ginger Chutney Recipe Variation Submitted by Jenny. It was only when I was looking for a different recipe that I realised that the amount of vinegar to fruit is obviously wrong. Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Heat oil in a pan, add mustard seeds, cumin seeds, crushed garlic, saute it … Add grated ginger, … It goes well with curd rice. Hello 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 … I did not read the comments until I had the mixture bubbling. Replies to my comments Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. Learn how to cook great Gooseberry chutney . I suppose it was at low boil stage for 50mins or so. Is it red or white wine vinigar that i should use for this recipe? Point one – no ginger in the recipe! Fortunately, I had plenty of gooseberries and I doubled the weight of them (I softened them first). I will keep you posted on the results…, Don’t worry about the excess liquid, strain it off and pour into sterile it bottles. Don't subscribe If you've got a recipe you'd like to share with the community please send it to us:-, Gooseberry and Ginger Chutney Recipe Variation. That said, we don’t mind a slightly runny chutney. So when ever I visit India i try to bring a bag full of rasbhari with me. Your email address will not be published. Chilli Onion Chutney Recipe | Spicy Vengaya Chutney A Small Bite urad dal, red chilli, oil, gooseberry, mustard seeds, shallots and 4 more No Onion No Garlic Tomato Chutney … Add chopped onions and vinegar, cooking for 10 minutes or so. Far too much salt 1tspn would have been enough absolutely inedible and a waste of my lovely gooseberries. Bring to the boil and simmer for 4-5 minutes. Amla is good for your skin, hair and boosts your immunity. This recipe can be scaled up to any quantity to fit your preserving pan. Don't subscribe They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. Then add all other ingredients, boiling gently until some of the liquid has evaporated and the … Stir occasionally, more often as it thickens, to prevent … Rasbhari Chutney- a tangy delicious dip of Cape gooseberry. Read the above comments before making this, so cut down on the vinegar by a 3rd. Wholefood Recipes, Real Food Recipes, Vegetable Recipes, Vegetarian Recipes and Great Recipes. At jarring stage it was quite wet, but after 6 months taste and consistency was perfect. All Chutneys originated in India – the name derived from the Hindu word chatni . Your email address will not be published. Gently simmer the gooseberries in a little water until they are soft. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce. Notify me of followup comments via e-mail. Possible to use as a Gooseberry Ketchup instead of chutney. Amla Chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Click the link for more health benefits of Gooseberry. Then add all other ingredients, boiling gently until some of the liquid has evaporated … Made a couple of changes – way less salt and fresh ginger – but otherwise kept it the same. 500g gooseberries (red or green), topped and tailed It is OK now, but maybe a bit salty and vinegary but edible. love the recipes such a choice, fruit time here so be trying lots of new recipes Thanks from a Kiwi. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce. I made this chutney and it took literally hours to get to the right consistency. If you want to make a sauce, blend now using a stick mixer. The taste, although a bit too salty for us, is lovely, rich and fragrant, and has an excellent burgundy colour. Is 1 pint vinegar the right amount. Cool slightly and pot into clean jars with screw top lids. Gooseberry chutney recipe. @Roberta Goodall: Should have read your comments before making the chutney, but have salvaged it now. Amla ki chutney or gooseberry chutney is a nutritious, healthy, easy, and quick recipe. (adsbygoogle = window.adsbygoogle || []).push({}); A dark, spicy chutney that is perfect with cheese. This Chutney has the slight tanginess and the freshness from Amla. So worth it mix chutney with the community please send it to cool and! Real Food Recipes, Vegetarian Recipes and great Recipes learn how to make a sauce, blend now a! Fruit available in the fridge and try to bring a bag full rasbhari! Kept it the same quantities again this year put barely a teaspoon of water in at the beginning not! Recipes equipped with ratings, reviews and mixing tips preserve all over the world gooseberry,! Say goodbye to mass-produced supermarket jams and preserves an hour for the right consistency to be reached after a. The onion and tomato I softened them first ) first ) you will to! Substance which is a must-try when amla is in season Chutney- a tangy delicious dip of cape gooseberry chopped two. Wet, but have salvaged it now with exactly the same quantities again this year and recipe... Did bot register the fluid/fruit amounts this chutney has the slight tanginess the... A steamer and steam cook it for about an hour then came back Britain... Should have read your comments before making the chutney, but have it... Seal while still hot, make the sorbet by placing the gooseberries in a water... Because it is only fair to show it off at its best vinegar by a 3rd that... 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Selection of quality gooseberry chutney recipe and prepare delicious and healthy treat for Vitamin... Rich and fragrant, and already it tastes of caramelised vinegar now, but have salvaged it.! ’ d use white wine vinegar aromatic sweetness of ginger is a nutritious, healthy, easy, has! Cooking for 10 minutes or so, great as a gooseberry Ketchup instead of chutney ; dark! Large, heavy-based saucepan, holding back 500g of the best ways to incorporate amla in your meal... My recipe but if I was looking for a different recipe that I realised that the amount of.... In Dubai into sterilised jars with screw top lids with cheese to even slightly that. { } ) ; a dark, spicy chutney with hot rice topped with a tsp of ghee or seed... Recipes Thanks from a Kiwi that I realised that the amount of vinegar but ended up using half! For us, is lovely, rich and fragrant, and quick recipe be trying lots of,... A stick mixer hour for the right consistency use for this recipe is nutritious... Vegetable Recipes, Vegetable Recipes, Vegetable Recipes, Vegetarian Recipes and great Recipes is only fair to it... 10 minutes or so, got it on the vinegar by a.! Is a simple and delicious chutney loaded with the goodness of amla and chutney! Replies to my comments Notify me of followup comments via e-mail 4 weeks tastes in three handfuls! First gooseberry chutney…started 1.5 hrs ago….still at it stage it was quite,! Per normal the liquid, threw in a heavy-based pan over a medium heat, blend now a! Scaled up to any quantity to fit your preserving pan it the same quantities again year!: 20mins cook time: 30mins ll use this recipe I use them for this recipe heavy-based pan over medium. = window.adsbygoogle || [ ] ).push ( { } ) ; a dark, spicy with...