- 2 T olive oil
- 3 cardamom pods
- 1 t turmeric
- 1 t mustard seeds
- 3 cloves garlic, crushed
- 1 x 5 cm piece ginger, grated
- 2 fresh chillis, chopped
- 2 T curry paste
- ½ cup red-wine vinegar
- 1 T dark brown sugar
- 300 g gooseberries
- 2 T fresh mint
- Poppadoms, for serving
Place a small saucepan over a medium to low heat and add the olive oil.
When hot, add the dry spices and fry gently for 30 seconds before adding the garlic, ginger, chilli and curry paste.
Cook for a further 2 minutes, or until fragrant. Add the red-wine vinegar, sugar, lemon rind and gooseberries and simmer for 20 minutes, or until syrupy.
Add the fresh mint just as you take the saucepan off the heat. Allow to cool and serve with crispy poppadoms.
Per serving: 1265.1 kJ, 0.2 g protein, 6 g fat, 10.1 g carbs