Vanuatu-style Gooseberry Chutney

Ingredients

In this Vanuatu-style adaptation, we infuse the traditional Indian Gooseberry Chutney with the tropical flavors of Vanuatu. We incorporate local ingredients such as pineapple, coconut, and lime to add a distinct island twist. The spices are adjusted to suit the Vanuatuan palate, resulting in a chutney that is both familiar and excitingly new. We alse have the original recipe for Gooseberry Chutney, so you can check it out.

• 500g (1.1 lb) gooseberries, washed and halved 500g (1.1 lb) gooseberries, washed and halved
• 1 cup (200g) pineapple, diced 1 cup (200g) pineapple, diced
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• Juice of 1 lime Juice of 1 lime
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, grated ginger, and green chilies. Sauté until the onions turn translucent.
2. 2.
   Add the halved gooseberries, diced pineapple, desiccated coconut, lime juice, apple cider vinegar, brown sugar, ground cumin, ground coriander, turmeric powder, salt, and black pepper to the pan. Stir well to combine.
3. 3.
   Reduce the heat to low and simmer the mixture for 20-25 minutes, stirring occasionally, until the gooseberries soften and the chutney thickens.
4. 4.
   Remove from heat and let the chutney cool to room temperature.
5. 5.
   Transfer the chutney to sterilized jars and store in the refrigerator. The flavors will develop further over time, so it's best to let it sit for at least a day before consuming.

Treat your ingredients with care...

• Gooseberries — Choose firm and unripe gooseberries for a tangier chutney. If you prefer a sweeter chutney, opt for ripe gooseberries.
• Pineapple — Use fresh pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, drained well.
• Desiccated coconut — Toast the desiccated coconut in a dry pan over low heat until golden brown for a nuttier flavor.

Tips & Tricks

• Adjust the spiciness by adding or reducing the number of green chilies.
• For a smoother texture, blend the chutney in a food processor or blender before transferring it to jars.
• Serve the chutney as a condiment with grilled meats, roasted vegetables, or as a dip with crispy papadums.
• Experiment with different tropical fruits like mango or papaya for variations of this Vanuatu-style chutney.
• The chutney can be stored in the refrigerator for up to 2 weeks.

Serving advice

Serve the Vanuatu-style Gooseberry Chutney at room temperature to allow the flavors to shine. It pairs well with traditional Vanuatuan dishes like grilled fish, taro chips, or as a topping for island-style burgers.

Presentation advice

Present the Vanuatu-style Gooseberry Chutney in a small bowl or jar, garnished with a sprinkle of desiccated coconut and a lime wedge. This adds a touch of tropical flair to your presentation.