Ingredients with Measurements:
- 1 lb fresh Ceylon gooseberries, washed and chopped
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili flakes
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 tsp salt
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, dry roast the mustard seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant.
2. Add the chopped onion, garlic, and ginger to the saucepan and sauté until the onion is translucent.
3. Add the chopped gooseberries, turmeric powder, red chili flakes, brown sugar, apple cider vinegar, and salt to the saucepan. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally, until the chutney has thickened and the gooseberries are soft.
5. Remove the saucepan from the heat and let the chutney cool slightly.
6. Transfer the chutney to sterilized jars and seal tightly with lids.
7. Store the jars in a cool, dark place for up to 6 months.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 25
Total fat: 0g
Sodium: 40mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugar: 5g
Protein: 0g
Substitutions for ingredients:
- Ceylon gooseberries can be substituted with regular gooseberries or cranberries.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
Variations:
- Add chopped dried apricots or raisins for a sweeter chutney.
- Add chopped fresh mint or cilantro for a fresh flavor.
- Add a pinch of cinnamon or cardamom for a spiced flavor.
Tips and tricks:
- Be careful when handling the mustard seeds as they can pop and jump out of the saucepan.
- Use a wooden spoon to stir the chutney as it cooks to prevent the mixture from sticking to the bottom of the saucepan.
- Adjust the amount of red chili flakes to your desired level of spiciness.
Storage instructions:
Store the jars of chutney in a cool, dark place for up to 6 months.
Reheating instructions:
The chutney can be served cold or at room temperature. If you prefer it warm, simply heat it up in a saucepan over low heat.
Presentation ideas:
Serve the chutney in a small bowl or ramekin alongside a cheese platter, roasted meats, or Indian curries.
Garnishes:
Garnish the chutney with chopped fresh herbs, such as cilantro or mint.
Pairings:
The chutney pairs well with cheese, roasted meats, Indian curries, and bread.
Suggested side dishes:
Serve the chutney alongside a cheese platter, roasted meats, or Indian curries.
Troubleshooting advice:
If the chutney is too thick, add a splash of water to thin it out. If it is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to sterilize the jars and lids before filling them with the chutney to prevent any bacterial growth.
Food history:
Ceylon gooseberries, also known as star gooseberries or Indian gooseberries, are native to India and Sri Lanka. They are often used in Indian and Sri Lankan cuisine to make chutneys, pickles, and curries.
Flavor profiles:
The chutney has a sweet and tangy flavor with a hint of spice from the red chili flakes.
Serving suggestions:
Serve the chutney as a condiment alongside a cheese platter, roasted meats, or Indian curries.
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Region: Sri Lankan