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
- 1 pint (600 ml) white wine vinegar
- 8 0z (225 g) soft brown sugar
- 2 tablespoons ground ginger
- ½ teaspoon mustard seeds
Method for Gooseberry Chutney:
- Gently cook the gooseberries in a little water until they have softened.
- Add chopped onions and vinegar and cook for 10 minutes or so.
- Add remainder of the ingredients and bring to the boil.
- Reduce heat and simmer for about 1 hour, or until the mixture is thick
- Pour into hot, sterilised jars and seal.
Makes about 3 lbs (1 ½ kilo) of chutney.
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...
Preserving Jars, Labels and Covers
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Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
What a great idea! Gooseberries grow everywhere here in N wales though they do tend to go mouldy fast. I hate not using the ones in my fruit patch but I’ve never been keen on gooseberries, of Stackleberres as they were called in Staffordshire where I grew up. So the idea of making chutney is very appealing. This is a great site. I have a lovely organic vegetable garden, fruit orchard and I keep hens. So lots of extra bits of info always helpful. Thanks for sharing,
What a great idea. I tried the recipe and it’s amazing. Thank you very much
Lovely recipe made with gooseberries from my freezer from last year !! Instead of boiling until soft I put mine in the oven on a baking tray !! Then there is no excess water !!
Love the idea of the chutney and baking them as clearing out my freezer ready for the next crop!
This is very good , reminds me of the famous B……. Pickle by Crosse and Blackwell, I added apples to make up the 2lb weight of gooseberries. My gooseberries are small poor things but you wouldn’t know it in this recipe. I like to add chutney to curry recipes, all round a versatile , yummy recipe. Thank you.
I made this last year, it was really good. Last week I finished the last jar. Today, I’m making another batch. My family loves it. Thank you
This recipe makes excellent chutney and wasn’t difficult. I made it with sultanas as I had no raisins in the cupboard. Everyone likes it so much we will have to plant some more gooseberry bushes!
A big thank you for so many practical, useful recipes. I am about to make Chutney, and where do I search …. ??
Do you have to put wax circle on top of the chutney once in jars