This Gooseberry and Ginger Chutney Recipe Variation Submitted by Jenny
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.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...
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I made this chutney and it took literally hours to get to the right consistency. And it tastes of caramelised vinegar now, not very nice. It was only when I was looking for a different recipe that I realised that the amount of vinegar to fruit is obviously wrong. Another recipe with exactly the same ingredients requires 3lb of gooseberries to 1pt of vinegar.
Please be very careful if you use this recipe!
So glad I read the comment about too much vinegar before I tried this, but sadly far too much sugar too and even with only a third the amount of vinegar still very runny. Pity.
I did not read the comments until I had the mixture bubbling. So I sieved off half a pint of the liquid, threw in three good handfuls of sultanas and simmered. It is OK now, but maybe a bit salty and vinegary but edible. As I had not made chutney before I did bot register the fluid/fruit amounts.
@Roberta Goodall: Should have read your comments before making the chutney, but have salvaged it now.
Wish I too had read the comments first. I did have reservations about the quantity ratios and the amount of salt….lot of salt!!!, but this was my first gooseberry chutney…started 1.5 hrs ago….still at it. I had gooseberries laid aside for jam, so softening them and adding to the pot…could be interesting! I will keep you posted on the results…
Don’t worry about the excess liquid, strain it off and pour into sterile it bottles. It makes delicious gooseberry vinegar, great as a dressing and in many other savoury recipes.
I shall make mine using the same quantities again this year
I make lots of it, got it on the boil for hours, but it’s so worth it.
Made this before reading comments. Jarred up now so will have to see. Possible to use as a Gooseberry Ketchup instead of chutney. Added 3 teaspoons of chili flakes which has added a nice kick.
Point one – no ginger in the recipe!
Point two – You have to let this chutney mature; be patient! I made this recipe a couple of years ago, I was looking for a basic gooseberry recipe without all the other added fruit and this fitted the bill. At jarring stage it was quite wet, but after 6 months taste and consistency was perfect.
Point three – who tastes chutney at the cooking stage and expects the finished taste?
Point one – it does state 1 tablespoon ground ginger.
Waiting for it to cool, and already it tastes good. Can’t wait to see how it tastes in three months when it has matured. For all commenters who say its got too much vinegar, learn how to make chutney. I reckon this is going to be delicious and will update nearer chrismas when it’s finished. Made a couple of changes – way less salt and fresh ginger – but otherwise kept it the same.
I didn’t find the comments before I started, which is a shame. However as soon as I had the finished mixture hot, I realised, like Roberta, that there was far too much liquid involved. Fortunately, I had plenty of gooseberries and I doubled the weight of them (I softened them first). Even then, after getting the solid content to a well cooked state, I spooned off a litre of liquid.
I’ll use this for some marrow chutney next, so nothing is wasted!
Read the above comments before making this, so cut down on the vinegar by a 3rd. Threw in a bit of cumin for an “Indian” touch, as I read online that Alma/Gooseberry Chutney a traditional Indian one. Tasted superb on bottling – am sure will improve in a few months too!