Gooseberry chutney

I notice we have some gooseberries on our bush and coincidentally I came across a recipe for gooseberry chutney. We don’t eat desserts, and we don’t eat a lot of jam, so maybe gooseberry chutney might be the way to go? Nobody seems to know why the fruit was called a goose-berry, nothing about it is remotely connected to geese, however it is a tasty and sharp fruit so it should make a great chutney to go with cheese or ham.

Gooseberry chutney

to make 5lbs:

  • 2¼ lb gooseberries, topped and tailed
  • ¾ lb onions, finely chopped
  • ¾ pint vinegar
  • 10 oz brown sugar
  • 6 oz raisins, left whole or chopped
  • 1 tsp ground ginger (I love ginger so would at least doable that!)
  • 1 oz mustard seeds, tied in a muslin
  • 2 tsp salt (or less)
  • 1 tsp cayenne pepper
  1. put everything  in a pan
  2. cook gently until the sugar has dissolved
  3. bring to the boil and boil gently for 45 mins
  4. cool slightly, remove muslin bag of mustard, and pot chutney
  5. The idea of ginger with gooseberries sounds so good I might add chopped crystallised ginger!

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