Description
This easy and delicious homemade Gooseberry Chutney is best served as part of a cheeseboard or with meat.
Ingredients
Units
Scale
- 450g (1lb) onions, chopped
- 1kg (1 1/2lbs) gooseberries, wash, topped and tailed
- 300ml (1 1/4 cup) malt vinegar
- 450g (1lb) brown sugar
- 100g (3 1/2 oz) sultanas
- 17g (1 tbsp) salt
- 12g (1 tbsp) ground ginger
- 2g (1 tsp) cayenne pepper
Instructions
- 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!
Notes
- 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