This easy gooseberry chutney recipe lives up to its name as it is really simple to make. Delicious with cold meats and cheeses.
The preserve will keep for up to 12 months but truth be told unless you make several batches it will have been eaten long before then because it is delicious!
I love making chutneys and pickles and this one could be my favourite yet.
Gooseberries are a great fruit to make into chutney. Although gooseberries are a fruit and most often used in sweet dishes like my gooseberry fool or popular gooseberry jam, their slightly tart flavour means they can also pair well with savoury flavours.
I sometimes serve lightly sweetened stewed gooseberries with fish (it goes particularly well with oily fish) and roast pork as a delicious alternative to the more traditional apple sauce.
So given my love of making preserves, making a gooseberry chutney seemed the logical next step with the added advantage of being a preserve that I can enjoy all year round.
When are gooseberries in season?
In the UK gooseberries are available from late May through to early September but are at their best and most plentiful from late June to early August.
If you’re going to cook with them, look for slightly underripe gooseberries. For eating raw, choose berries that give slightly to the touch and are juicy.
Ingredients
To make this easy gooseberry chutney you will need:
Gooseberries – Ideally slightly under ripe
Onion
White Wine Vinegar – White wine vinegar is white wine that has been fermented and oxidized into an acid and has a light fruity flavour. You could use cider vinegar instead. Malt vinegar has too strong a flavour so is not recommended.
Light muscovado sugar – Muscovado sugar is less refined than soft brown sugar and retains much of its molasses component. Where as some soft brown sugars are actually refined white sugar with the molasses added back to it. While the two are generally interchangeable muscovado sugar is not only less processed it also has a more complex caramel-like flavour, which is it why it is my preferred choice of the two.
Salt and spices – I've used ground ginger, mustard seed and chilli flakes which gives some pleasant warming tones to the finished chutney
Can I use frozen gooseberries?
This chutney works just as well when made with frozen gooseberries which is good news as they seem to be more readily available than fresh and can be found all year round in larger farm shops and some larger supermarkets.
Fresh gooseberries will keep in the fridge, for up to a week. Frozen gooseberries will keep for up to 12 months
How to prepare gooseberries
Top and tail the gooseberries by pinching off the stem and flower ends or snip off with a small pair of scissors, then wash and drain.
Easy Gooseberry chutney step by step
1 Place the gooseberries and onion in the pan and add the spices.
2 Pour in the white wine vinegar and bring to a gently simmer.
3 Cook the gooseberries until very soft and beginning to break down.
4 Add the sugar and cook gently stirring until sugar dissolves
5 Boil the chutney until thickened. Stirring frequently.
6 Pour into sterlised jars. Seal and label.
How to sterlise jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
Do I need a water bath to make the chutney?
In the US and some other countries, it is common to use a water bath after potting, while this is necessary with some preserves, especially low sugar or low acidity preserves, it is not common practice in the UK. This recipe follows the UK style of preservation which relies on acidity/ sugar concentration to prevent spoilage and is a method of preservation that has been used for centuries.
Cook's Tips
- Once the sugar has been added stir frequently especially towards the end of the cooking time to prevent the chutney from burning on the base of the pan.
- A long handled wooden spoon is useful as the mix tends to split and splatter especially as it begins to thicken.
- The chutney is ready when you can draw a spoon through the mixture and it will leave a trail that does not immediately fill up with liquid.
How long will the chutney keep?
Although the chutney can be eaten as soon as it cools it is best if left for about a month for the flavours to blend. The flavour will continue to develop the longer it is stored.
Store in a cool dark place. The chutney should keep unopened for up to a year. After which the flavour will begin to deteriorate. Once opened consume within 6-8 weeks.
Serving suggestions for gooseberry chutney
This pickle goes well with cold pork and ham. I love it in cold pork sandwiches It is also delicious served with scotch eggs or pork pie.
I also like it with both cheddar and red Leicester cheese and soft fresh goat's cheese.
Easy Gooseberry Chutney
Equipment
- 1 preserving pan or large saucepan
- chopping knife
- chopping board
- wooden spoon
- jam jars and seals
- measuring jug
Ingredients
- 750 g (1lb 10oz) gooseberries topped and tailed
- 1 large onion chopped
- 1 teaspoon mustard seeds
- ½ teaspoon chilli flakes
- 1 tablespoon ground ginger
- 375 ml (13 floz) white wine vinegar
- pinch salt
- 375 g (13oz) light muscovado sugar
Instructions
- Place 750g (1lb 10oz) gooseberries and 1 large chopped onion in a preserving pan or large saucepan. Add 1 tablespoon ground ginger, 1 teaspoon mustard seeds, ½ teaspoon chilli flakes and a generous pinch of salt.
- Pour in 375ml (13floz) white wine vinegar and bring to a gently simmer. Cook the gooseberries gently for 30 minutes until softened and beginning to break down.
- Stir in 375g (13oz) light muscovado sugar and cook gently stirring constantly until the sugar dissolves.
- Once the sugar has dissolved bring to a rapid boil and cook uncovered for about 30 minutes until the chutney is thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
- The chutney is ready when you can draw a spoon through the mixture and it will leave a trail that does not immediately fill up with liquid. Spoon into hot sterilized jars. Cover and seal.
peter wright says
Very easy recipe says this 83yr old man! One of the best flavoured fruits to make into chutney. Once opened eaten in moments!!
Jacqueline Bellefontaine says
Thank you Peter. Glad you found it easy. Mine doesn't last long either!
Tracey says
Make this recipe every year with gooseberries from my garden is delicious!
Jacqueline Bellefontaine says
Glad you think so Tracey, Thank you for taking the time to comment and rate always makes me very happy to have feedback
Tim Jenkins says
please could you advise - how many jars and of what size would this recipe fill? Can't see any info in this regard.
Jacqueline Bellefontaine says
The chutney should make around 4 x 450g (1lb) jars
Demise says
hi I'm diabetic.is there any way of reducing the sugar content? thanks
Jacqueline Bellefontaine says
Im sorry but reducing the sugar will effect the keeping qualities and both the sugar and vinegar are preservatives. It's possible you could make it with a granular sweetner but I have no idea how it would affect the flavour and how long it will keep.
Richard says
Previously, I made the original recipe and it was very good. As an experiment, for the next batch, I used apple cider vinegar, added ¼ of a large lemon (pulp, peel, & pith) sliced thinly, ½ teaspoon of coarsely cracked pepper (instead of the chili flakes) and a tablespoon of fancy molasses. This resulted in "smoky" undertones.
Thinking about trying pickled onions in the next batch. Too heavy?
Jacqueline Bellefontaine says
ohh interesting. Glad you liked the original recipes and are having sucess with also making it your own with variations. You may find adding pickled onions will make it too acidic and it they may dominate the flavour..
Blake says
Love gooseberries and chutneys. Mmmm wondered if adding raisins would be a good idea ?
Jacqueline Bellefontaine says
I guess you could adda few but I wouldn't I'm not sure it they would add much in flavour or texture. The chutney is delicious as it is
Christiane Frank says
Thank you for the recipe, I will try it out! One comment though about the issue of water baths vs acidity: In the USA it is difficult to find vinegar with an acidity of more than 5%, which is the standard. It is my understanding that in Europe, 10% acidity is standard, so I don't know about the UK. But that may be one problem with stating that there is a particular acidity ratio followed in this recipe... Just for your information. Cheers!
Jacqueline Bellefontaine says
Thak you for your comment, you are correct for pickling the vinegar should be at least 5% acidity or higher, which is why it is not advisable to use homemade vinegar. I have added a note on this and a link to the post with further information. Thank you
Mary Noonan says
Made two lots of chutney.It is a great success. I had a great crop of gooseberries this year. Thank you for the recipe. Mary Noonan
Jacqueline Bellefontaine says
Oh Im so envious I had a really poor crop this year probably because it was dry when I was away so did not water my bushes. So sadly i didnt have enough to make chutney this year. Glad you had success. Enjoy!