A rich, wonderfully succulent chutney with a pleasant tartness and subtle spicy warmth, gooseberry chutney makes ordinary snacks sensational with just one spoonful.
Best of all, it takes only a few easy steps!
Why you’ll love this gooseberry chutney recipe
- A simple recipe that lasts a long time
- Makes an excellent accompaniment for cheese, cold meats and fish
- Gooseberries are easy to forage for, making this recipe very inexpensive
Equipment needed to make this recipe
There are a few important kitchen items you’ll need before you start making this gooseberry crumble recipe.
- Large saucepan – a large cooking pot is your main piece of equipment when making a chutney
- Storage jars – get yourself a set of mason jars for storing your chutney. You’ll need to sterilise them in boiling water before using them to store your chutney
- Sharp knife – you’ll need a good knife to chop your onions and prepare your gooseberries
- Chopping board – of course, you’ll need a good non-slip chopping board
How to make gooseberry chutney
Step1 : Get all your ingredients together
Place everything in your large saucepan and bring to the boil.
Step 2: Dissolve the sugar
Stir the mixture until all the sugar has dissolved.
Step 3: Simmer away
Reduce the heat to a simmer point and cook for 1½ to 2 hours, or until the mixture has thickened.
Step 4: Get potting and store!
Ladle into warm, sterilised jars and seal.
What to serve with gooseberry chutney
Serve this chutney with your favourite cheeses as part of a cheeseboard.
Gooseberry chutney tastes sensational when paired with smoked mackerel or other types of fresh or smoked fish.
Chutney works wonders with cold meat. Serve it alongside your leftover roast pork, beef, turkey or chicken.
A crisp white wine pairs well with gooseberry chutney and cheese. Go for a New Zealand Sauvignon Blanc or a Burgundy Chardonnay. If you prefer red, try an Argentinian Malbec, as the sweet richness makes an excellent contrast to the tartness of the gooseberries.
If wine isn’t your thing, why not whip up an elderberry gin? Perfect for a summer evening!
Popular substitutions for this recipe
Swap the malt vinegar for apple cider vinegar if you can’t find any
Variations to this recipe
If you’re looking to add a little extra flavour, try one of the following:
- 1 lemon, juice and zest
- 2 red chillies
- 2g (1 tsp) coriander seeds or mustard seeds (crush with rolling pin)
You can also reduce to 1 tsp salt for a slightly less salty chutney
Other spices you can play with:
- 1g (½ tsp) ground turmeric
- 3g (1 tsp) ground black pepper
- 3g (1 tsp) ground mixed spice
- 3g (1 tsp) ground cinnamon
What exactly are gooseberries?
Gooseberries are small green berries with a fuzzy skin that sometimes has stripes on it. They tend to be very tart, but sweeten when cooked, which is why using them to make chutneys, jams and pies is better than eating them raw.
What time of year do gooseberries grow?
Between May and September. The best time is in the middle of summer.
Should I forage for gooseberries?
Yes! Foraging for gooseberries is a great way to get a delicious ingredient for free.
Gooseberries grow in cooler climates, which is why the UK is the perfect place. You’ll find them growing in hedgerows and woodland areas.
How do you store gooseberry chutney?
Gooseberry chutney needs to be stored in an airtight sterilised jar. Keep it in a cool dry place.
How long will it last in the fridge?
Once opened, gooseberry chutney will keep fresh for around 2 months when refrigerated.
This easy and delicious homemade Gooseberry Chutney is best served as part of a cheeseboard or with meat.
- 450g (1lb) onions, chopped
- 1kg (1½lbs) gooseberries, wash, topped and tailed
- 300ml (1¼ cup) malt vinegar
- 450g (1lb) brown sugar
- 100g (3½ oz) sultanas
- 17g (1 tbsp) salt
- 12g (1 tbsp) ground ginger
- 2g (1 tsp) cayenne pepper
- Place all the ingredients in a large stainless steel saucepan over a medium heat.
- Keep on stirring until all the sugar has dissolved.
- Bring the concoction to a simmer point and cook for 1½ to 2 hours, or until thickened.
- Pour into warm, sterilised jars and seal.
- Leave to mature for 2-3 months.
- Best served with fresh mackerel, smoked fish and roast chicken or turkey. Of course, it goes well with a cheese board too. Enjoy!
- Buy gooseberries when they’re cheap! The greener (unripe) the better.
- Gooseberries freeze well. The good news is you can use frozen gooseberries for this recipe!
- When using frozen gooseberries, place the berries in the pot first and gently heat until everything is thawed, which should take about 15 minutes. Add the rest of the ingredients to the pot and proceed with the recipe.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Chutney
- Method: Boil
- Cuisine: British
Keywords: gooseberry chutney, gooseberry recipe, chutney recipe, gooseberry chutney recipe