A rather reluctant member of the berry family, the gooseberry is a much unloved summer fruit. Its hairy and veiny exterior alone would scare off even the most forgiving berry fanatic, while its sourness is far too tooth-clenching for those looking for a sweeter hit.
Denis Cotter of the great Cafe Paradiso in Cork generously donated his gooseberry chutney recipe for this column. This chutney is an excellent way of dealing with any glut of gooseberries that might come your way. Ginger is the key ingredient, and gives the chutney a more Indian-inspired flourish.
In Paradiso this chutney is served with grilled haloumi, but it also goes well with grilled fish.
Ingredients:
1kg gooseberries, topped and tailed
100g fresh root ginger, grated
1/2 tsp mixed spice
300g sugar
Juice of 2 lemons
Put all ingredients in a pot and simmer for 30–50 minutes until the gooseberries have broken down and the chutney has become thick. Allow to cool and transfer to sterilised jars for storage.
Ken Doherty is a chef and journalist
