Ingredients with Measurements:
- 1 pound Otaheite gooseberries, washed and chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1/2 cup chopped red onion
- 1/4 cup raisins
- 1 tablespoon grated ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped Otaheite gooseberries, brown sugar, apple cider vinegar, chopped red onion, raisins, grated ginger, mustard seeds, ground cinnamon, ground cloves, and salt.
2. Stir the mixture well and bring it to a boil over medium-high heat.
3. Reduce the heat to low and let the chutney simmer for about 45 minutes, stirring occasionally, until it thickens and the gooseberries are soft.
4. Remove the saucepan from the heat and let the chutney cool for a few minutes.
5. Spoon the chutney into sterilized jars and seal them tightly with lids.
6. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per serving
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g
- Fiber: 1g
- Sugar: 13g
- Sodium: 75mg
Substitutions for ingredients:
- If you can't find Otaheite gooseberries, you can use regular gooseberries or green tomatoes instead.
- You can use white vinegar or rice vinegar instead of apple cider vinegar.
- You can use white sugar instead of brown sugar.
- You can use dried cranberries or chopped dates instead of raisins.
Variations:
- Add chopped jalapeno peppers or red pepper flakes for a spicy kick.
- Add chopped fresh mint or cilantro for a fresh flavor.
- Add a splash of orange juice or lime juice for a citrusy flavor.
Tips and tricks:
- Be sure to wash the gooseberries thoroughly before chopping them.
- Use a large saucepan to prevent the chutney from boiling over.
- Stir the chutney occasionally to prevent it from sticking to the bottom of the saucepan.
- Let the chutney cool before spooning it into jars to prevent the jars from cracking.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- Serve the chutney at room temperature or warm it up in a saucepan over low heat.
Presentation ideas:
- Spoon the chutney into a small bowl and garnish it with chopped fresh herbs or a sprinkle of cinnamon.
Garnishes:
- Chopped fresh herbs, such as mint or cilantro
- A sprinkle of cinnamon
Pairings:
- Serve the chutney with grilled chicken, pork, or fish.
- Spread the chutney on crackers or toast.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or vinegar to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to sterilize the jars and lids before filling them with chutney to prevent contamination.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
- Otaheite gooseberries are native to the Caribbean and are also known as Barbados cherries or acerola cherries.
- Chutney is a condiment that originated in India and is made with a combination of fruits, vegetables, spices, and vinegar.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve the chutney as a condiment or dip.
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