Easy Gooseberry Chutney
An easy to make pickle that is delicious served with cold meat and cheeses
Servings 22
Calories 87kcal
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.
Notes
Cook's Tip
Use a long-handled spoon and stir carefully as the chutney thickens it tends to spit when you stir it
Store in a cool dark place. The chutney should keep unopened for up to a year. Once opened consume within 4 weeks.