Gooseberry spiced atchar

Gooseberry spiced atchar

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 5 minutes
  • 30 minutes
  • Nuy White Muscadel 2009


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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