Waiter, there is something in my ... spicy gooseberry chutney

It's already the 9th installment of WTISIM foodblogging event, also known as Waiter, there is something in my ... My friend Johanna is hosting this round, and has chosen savoury preserves as the theme. She's put forward a rather delicious-looking Italian concoction, Pecorino sott'olio herself. My contribution for this month's WTISIM is a tangy little chutney made of gooseberries. Excellent with roasted chicken and pork - as you can see from the photo below.

[Update 2.10.2007: You can read Johanna's round-up here]

The original recipe used raisins, which I like in very few and carefully selected dishes. Also, as I wanted to keep the beautiful colour of the gooseberries (remember this oh-so-pretty-in-pink gooseberry sorbet?), I replaced the turmeric-laden curry powder with whole spices in my chutney.

Gooseberry Chutney
(Tikritšatni)



600 grams red gooseberries, topped & tailed
2 medium sized red onions, finely chopped
1 garlic clove, finely chopped
2 Tbsp olive oil + 3 Tbsp water
1 tsp cumin seeds, slightly crushed
1 tsp coriander seeds, slightly crushed
0.5 tsp ginger powder
2 Tbsp lemon juice
2 Tbsp wine or sherry vinegar
200 grams caster sugar
1 tsp salt

Heat oil and water in a heavy saucepan, add garlic and onions and simmer gently for 5 minutes.
Increase heat, add cumin and coriander seeds and stir for 2 minutes, to bring out the aromas.
Add ginger, gooseberries, lemon juice and vinegar and sugar. Stir thoroughly, bring to the boil. Reduce heat, season with salt, and simmer on a low heat for 10-15 minutes, until gooseberries are starting to break up and the chutney thickens.
Remove from the heat and spoon immediately into small sterilised glass jars.
Keep in the fridge or a very cold cellar.

Here are links to my previous Waiter there is something in my ... entries:
August 2007 (MEATLESS BBQ): Roasted onions with blue cheese.
July 2007 (SAUCES): Munakaste alias my grandma Senta's egg & smoked ham sauce.
June 2007 (DUMPLINGS): Vareniki dumplings with curd cheese filling, served with home-made apricot jam & pistachios.
May 2007 (STUFFED VEGETABLES): Stuffed tomatoes with two types of salad - cod liver salad & cucumber and wild garlic salad.
April 2007 (BREAD): a traditional Estonian quick mushroom bread, Seenekarask.
March 2007 (EASTER BASKET): a selection of various Easter delights.
February 2007 (PIE): a great Russian puff pastry and fish pie, Salmon Kulebyaka.
January 2007 (STEW): my version (in collaboration with Anthony Bourdain:) of the French classic Boeuf Bourguignon.

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