Gooseberry Chutney Recipe

gooseberry chutney

Perfect with cheese. It can be used after about a month but is better left for longer so that the flavours can continue to develop.

Like most chutney it keeps with the jar sealed for a year or more.

Ingredients for Gooseberry Chutney:

  • 2 lbs (900 g) Gooseberries, topped and tailed
  • 3 onions, peeled and chopped
  • 12 oz (340 g) raisins
  • ½ teaspoon chilli powder
  • Pinch of salt
  • 2 pints (1 ¼ litre) white wine vinegar
  • 8  0z (225 g) soft brown sugar
  • 2 tablespoons ground ginger
  • ½ teaspoon mustard seeds

Method for Gooseberry Chutney:

  1. Gently cook the gooseberries in a little water until they have softened.
  2. Add chopped onions and vinegar and cook for 10 minutes or so.
  3. Add remainder of the ingredients and bring to the boil.
  4. Reduce heat and simmer for about 1 hour, or until the mixture is thick
  5. Pour into hot, sterilised jars and seal.

Makes about 3 lbs (1 ½ kilo) of chutney.

General Chutney Making Information

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Chutneys - How to Make Chutney

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Posted in Val's Preserves, Fruit, Vegetarian Recipes, Chutneys, Gooseberries

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