Gooseberry Chutney

Let's Cook

1. Step 1.

   Drain the canned gooseberries, reserving 3 tablespoons of the syrup. Set the gooseberries and syrup aside.

2. Step 2.

   Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. When hot, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 1 teaspoon mustard seeds. Let them sizzle until they turn dark brown, about 30 seconds to 1 minute.

3. Step 3.

   Add ¼ teaspoon chilli powder, 1 teaspoon ground turmeric, and 1 teaspoon salt to the pan. Stir briefly, then add 40–50g (¼–⅓ cup) soft brown sugar, the juice of ½ lemon, the drained gooseberries, and the reserved 3 tablespoons syrup. Stir to combine.

4. Step 4.

   Simmer the chutney for 5 minutes, stirring occasionally, until the gooseberries have softened and the mixture has thickened slightly.

5. Step 5.

   Taste the chutney and adjust seasoning, adding more sugar if desired for sweetness. Serve immediately, or transfer to a sterilized jar and refrigerate for up to 2–3 weeks.