Gooseberry and cucumber relish

Name: Gooseberry and cucumber relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: ½ red onion, finely chopped; 1 tbsp sunflower oil; 200 g Cooks' Ingredients Gooseberries, topped and tailed, halved if large; 1 green chilli, deseeded and finely chopped; 1½ 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

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

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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
1½ 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

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.
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.