How to Make Gooseberry Chutney

We have a lot of gooseberries this year. Some will be eaten by birds and some will be eaten by us.

1.2k Views 37 Likes
How to Make Gooseberry Chutney Recipe
9 Steps
Ingredients
Embed
1
Get help to pick the best gooseberries.

Get help to pick the best gooseberries.

2
Rinse the berries and cut off the flower and the little stem.

Rinse the berries and cut off the flower and the little stem.

Recommended For You
3
I had some green raisins and some cranberries left over from Christmas. I add some mustard seeds, because they pop so delightful in your mouth when you chew them. Yes I'm odd. Add any spices you like.

I had some green raisins and some cranberries left over from Christmas. I add some mustard seeds, because they pop so delightful in your mouth when you chew them. Yes I'm odd. Add any spices you like.

4
Chop onions and ginger. You can use garlic if you like. I like some heat in my chutney so I added some dry chilies. I used 5 and left them whole so that when the heat is as I like it I can remove them

Chop onions and ginger. You can use garlic if you like. I like some heat in my chutney so I added some dry chilies. I used 5 and left them whole so that when the heat is as I like it I can remove them

5
Every thing in the pot

Every thing in the pot

6
Add sugar and vinegar.

Add sugar and vinegar.

7
Give it a stir and boil gently for 45 minutes. Stir occasionally.

Give it a stir and boil gently for 45 minutes. Stir occasionally.

8
It may not look pretty but the taste is absolutely beautiful. Pour into sterilised jars and label. The spices will mature over the next couple of weeks but you can eat it right away.

It may not look pretty but the taste is absolutely beautiful. Pour into sterilised jars and label. The spices will mature over the next couple of weeks but you can eat it right away.

9
Put it on mature cheese , serve as a condiment to roasts or cold meat, pot roasts and curry dishes.  Will keep in a dark cold place for a year. Once opened keep it in the fridge.

Put it on mature cheese , serve as a condiment to roasts or cold meat, pot roasts and curry dishes. Will keep in a dark cold place for a year. Once opened keep it in the fridge.

Ingredients

kilograms Gooseberries 
670 Grams Brown sugar 
350 Grams Raisins  
50 Grams Leftover cranberries 
50 Grams Ginger 
5 Onions 
2 Stick cinnamon 
5 Dryed chile peppers 
50 Grams Mustard seed  
600 Milliliters Apple cider vinegar 
1 Tablespoon Salt  
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments