Gooseberry chutney recipe. Gooseberry, chili and ginger chutney.
Sweet, sour, savoury and spicy this gooseberry chutney recipe is easy to make and will last a long time. A good way to use gooseberries, now in season. You can also mix and add some extra spices that you like, clove, star anise, cardamom, etc.
- 500g sweet gooseberries
- 100g caster sugar
- 1-2 onions finely chopped
- 1 teaspoon ground ginger
- 1-2 red chilies
- pinch of salt and pepper
- 60ml vinegar (white or red wine)
I picked up these beauties from my only gooseberries bush that I have growing in my garden. After a bit of head scratching I decided to make this chutney.
As I’m not big on jams and other sweet things, it seems like the only way to go. Great for cheeses and crackers, but also goes well with some roasted meats, game, etc.
- Place 400g of gooseberries into a pan (heavy bottomed is the best) together with the onion, sugar, vinegar, the chopped chilies (seeds or no, as you wish) and the ginger.
- Season with a pinch of salt and black pepper. Bring to a simmer and let it cook on a low heat for about 30 minutes. After 30 minutes add the rest of the gooseberries. Mix and cook for a further 15 minutes. This will ensure that there is some texture in the chutney as some of them will burst and some will remain whole.
- Leave to cool completely and keep into a sterilised jar.
Like this recipe? Check out the spiced red pepper jam post for more ideas.