Cape Gooseberry & Apricot Chutney

I call cape gooseberries ‘superhero’ berries - they have a cape after all! 😅Cape gooseberries or Rasbhari, as they are known in India, are a delight either raw or cooked. Due to their slightly pineapple-ly, tangy flavor, these gooseberries work beautifully in chutneys. Dried apricots in this recipe balance the tanginess of cape gooseberries well, and with a little warmth from ginger, transform into a bright, perky chutney.

I polished off this chutney with mum-made khakhara that I brought back from my recent trip home. The chutney works real well with tortilla chips, crackers or as a condiment!

CAPE GOOSEBERRY & APRICOT CHUTNEY

CAPE GOOSEBERRY & APRICOT CHUTNEY

yields a small batch, enough for 2

YOU WILL NEED

• 100g cape gooseberries (a small basket)

• 1 teaspoon oil

• 1 teaspoon freshly grated ginger

• 25g or roughly 3-4 dried apricots

• 2 teaspoon unrefined sugar or jaggery powder

• pinch salt

METHOD

• Separate the ‘cape’/husk from the cape gooseberries and wash them thoroughly. Slice them into halves. Finely chop dried apricots.

• Heat oil in a pan on medium heat. Add grated ginger and let it cook for 30 seconds. Add chopped dried apricots, sauté until they look translucent.

• Add the halved cape gooseberries, pinch of salt, and sugar. Cook until the cape gooseberries soften - do not overcook them.

• Mash everything with a potato masher and turn off heat.

• Allow the chutney to cool and eat it as a dip, spread or a condiment!

• Store in an airtight container and refrigerate. Eat it within 3-4 days.