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 Your email address will not be published.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