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Gooseberry chutney two ways, with marinated mackerel
Serves 6 Starters and mains
Ingredients
- For the mackerel:
- 1tbsp sunflower oil
- 2tsp tamarind paste
- ¼tsp red chilli powder
- 1tsp crushed garlic
- 1tsp finely grated ginger
- 12 mackerel fillets
For the cooked chutney
- 500g gooseberries, topped and tailed
- 4tsp yellow mustard seeds
- 175ml cider vinegar
- 75g light muscovado sugar
- 50g caster sugar
- 3tsp salt flakes
- ½tsp chilli powder
- 75g yellow sultanas (available from Middle Eastern stores)
- 6 cloves garlic, crushed
For the fresh chutney
- juice of ½ a lime
- 50g coriander leaves
- 100g tart gooseberries, topped and tailed
- 1 large green chilli, deseeded and roughly chopped
- 2cm piece of ginger, peeled and roughly chopped
- ¼tsp salt
To serve
- fronds of fresh fenugreek (methi)
Method
First, prepare the mackerel. Put all the ingredients except the mackerel in a ceramic or enamel container and mix together. Add the mackerel and turn in the mixture. Marinate for 30 minutes or up to 2 days in the fridge.
Preheat the oven 220°C/425°F/ Gas 7. Salt the fish fillets on their flesh side, and lay them skin side up on a foil lined oven tray and cook for 6-8 minutes until slightly charred. Decorate with fronds of fenugreek.
To make the cooked chutney, put all the ingredients in a large pan and over a low heat to dissolve the sugar. Increase the heat a little and simmer for 10 minutes. Turn the heat right down and give a further 10 minutes until thick and syrupy. A heat diffuser mat will help stop it sticking. Use straight away once cold. Or, put into a sterilised jar when still piping hot, and it will keep sealed in the fridge for up to 2 weeks.
To make the fresh chutney, put all the ingredients in order in a blender and whizz to a fine paste. This keeps overnight and makes a good dip for poppadoms as well.
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