Cape Gooseberry & Apricot Chutney

Cape gooseberries or Rasbhari, as they are known in India, are a delight when eaten raw or cooked. Due to their slightly pineappl-y, 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.