Waitrose and Partners
Gooseberry and cucumber relish

Gooseberry and cucumber relish

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

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves6
  • CourseAccompaniment
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


319kJ/ 76kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating