Gingered Gooseberry Chutney

A rather reluctant member of the berry family the gooseberry is a much unloved summer fruit. Its hairy and veiny exterior alone would scare off even the most forgiving berry fanatic. It prefers the relatively milder summers of northern Europe. It's sourness far too teeth-clenching for those looking for a sweeter hit. This Chutney is an excellent way of dealing with a glut of gooseberries that might come your way. Denis Cotter of the great Cafe Paradiso in Cork generously donated his gooseberry chutney recipe to this column. Ginger is the key ingredient and gives the chutney a more eastern inspired flourish. In Paradiso this chutney is served with grilled Haloumi. Also good with grilled fish.

Ingredients

1Kg gooseberries, topped and tailed
100g grated fresh root ginger
½ tsp mixed spice
300g sugar
juice of 2 lemons
Put everything in a pot and simmer for 30-50 minutes until the gooseberries have broken down and the chutney has become thick. Store in sterilized jars.

Ken doherty is a chef and journalist