Gooseberry chutney

This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish.

The chutney makes a great accompaniment to cold meats, cheese, smoked fish, to name just a few. It is sharp, buy with a nice level of sweetness. I also use it for my 1-minute smoked mackerel pâté.

This recipe

To be honest, I am really not a fan of gooseberries normally, but I couldn’t bring myself to get rid of the red gooseberry bush I inherited on the allotment.

Several years ago I decided to boil up a few with some spices, sugar and vinegar to see what the resulting chutney would be like…..and I was an immediate convert to gooseberries.  Now each year when the gooseberries are ready to be picked I make several batches.

You can make this with frozen gooseberries or even tinned gooseberries: if they come in a syrup, just reduce the amount of sugar by about half and keep simmering until the liquid has gone.

I like a fairly soft set chutney here, but you can make it firmer by boiling for longer.

Recipe: gooseberry chutney (makes 2-3 jars)

  • approx. 500g gooseberries (red or green), topped and tailed
  • 100g granulated sugar
  • about 100ml cider vinegar
  • 1 rounded teaspoon ground ginger or a few inches of peeled and grated fresh ginger, optional

(1) Add all ingredients to a large pan and slowly bring to the boil, stirring to dissolve the sugar.

(2) Once boiled, turn the heat down and keep at a gentle simmer for about 20 minutes, stirring occasionally, until the mixture becomes thicker, pulpy and the texture you prefer.

(3) Put into sterilised jars and seal. The chutney can be used immediately but keep in the fridge once opened.

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Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

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