Gooseberry and Ginger Chutney Recipe submitted by Jenny
Ingredients for Gooseberry and Ginger Chutney :
- 1 lb gooseberries
- 8 oz onions
- 1 pint wine vinegar
- 1 lb soft brown sugar
- 1½ oz salt
- 1 tbs ground ginger
- ½ tsp cayenne pepper
Method for Gooseberry and Ginger Chutney:
- Gently cook the gooseberries in a little water until they have softened.
- Add chopped onions and vinegar, cooking for 10 minutes or so.
- Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency.
- Cool slightly and pot into sterilised jars with screw top lids.
A dark, spicy chutney that is perfect with cheese – can be used in about a month but keeps for ages.
This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, it’s so good.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information