Gooseberry Chutney
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A spicy, jammy gooseberry chutney inspired by Indian amla chutney. It pairs well with poppadoms or spicy curries and can be stored in the refrigerator for weeks.
Ingredients
- 1 can gooseberries in syrup
- 14.8 ml vegetable oil
- 4.93 ml cumin seeds
- 4.93 ml fennel seeds
- 4.93 ml mustard seeds
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml salt
- soft brown sugar
- 0.5 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 8.01 mg
- Magnesium: 74.1 mg
- Phosphorus: 121 mg
- Potassium: 459 mg
- Zinc: 1.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can gooseberries in syrup
- 14.8 ml vegetable oil
- 4.93 ml cumin seeds
- 4.93 ml fennel seeds
- 4.93 ml mustard seeds
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml salt
- soft brown sugar
Prepare
- Juice 0.5 lemon
Let's Cook
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Step 1.
Drain the canned gooseberries, reserving 3 tablespoons of the syrup. Set the gooseberries and syrup aside.
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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.
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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.
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Step 4.
Simmer the chutney for 5 minutes, stirring occasionally, until the gooseberries have softened and the mixture has thickened slightly.
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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.