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