Gooseberry and cucumber relish
Waitrose and Partners

Gooseberry and cucumber relish

This refreshing relish is great with grilled salmon, mackerel or halloumi. 

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Gluten freeVegetarian
  • Serves6
  • CourseAccompaniment
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

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Ingredients

  • ½ red onion, finely chopped
  • 1 tbsp sunflower oil
  • 200g Cooks' Ingredients Gooseberries, topped and tailed, halved if large
  • 1 green chilli, deseeded and finely chopped
  • tbsp caster sugar
  • 3 tbsp rice wine vinegar
  • 1 tbsp finely chopped fresh root ginger
  • 1 small Duchy Organic Ridge Cucumber, peeled, deseeded and finely chopped
  • small handful coriander, chopped

Method

  1. Soften the red onion with the oil and a large pinch of salt in a frying pan set over a medium heat, stirring often. Once the onion is soft, but not coloured – about 5 minutes – stir in the gooseberries, chilli, sugar and 2 tbsp vinegar, then cook for a few minutes more. Once the gooseberries have burst, stir in the ginger, then cook for 1 minute more.

  2. Remove from the heat and add the remaining 1 tbsp vinegar. Allow to cool, then stir in the cucumber and coriander. Taste and add a little more salt if needed. Serve as a relish for grilled salmon, mackerel or halloumi.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

319kJ/ 76kcals

Fat

2.5g

Saturated Fat

0.3g

Carbohydrates

11g

Sugars

6.3g

Fibre

2g

Protein

0.9g

Salt

0.1g

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