A dark, spicy chutney that is perfect with cheese. It can be used after about a month but the flavours continue to develop for a month or two afterwards.
Like most chutney it keeps with the jar sealed for a year or more. Once opened it will last for at least a month if kept in the fridge or somewhere very cool.
This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, it’s so good.
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 tablespoon ground ginger
- ½ teaspoon 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 clean jars with screw top lids.
Ginger is a very underrated spice. Not only does it add its distinctive flavour and a certain amount of heat to dishes but it also has a number of medicinal uses and ginger can assist in weight loss.