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 Your email address will not be published.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 Your email address will not be published.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 Hello Your email address will not be published.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