Can I recommend that you make a batch of this Gooseberry and Ginger Chutney at the end of the summer and then eat it right through the fall? I have one lone gooseberry bush in my garden which produces just enough berries each year for this chutney. Lucky for me! I love to add a bit of ginger and cayenne to this chutney to give a nice hint of heat.
I make this chutney by first cooking the gooseberries until they soften. Then I add onions and vinegar and cook some more before adding the rest of the ingredients and boiling until the mixture thickens. When it cools, I ladle the chutney into jars and store until fall.
To make Gooseberry and Ginger Chutney, you will need the following ingredients:
Place the gooseberries and a small bit of water in a large pot. Cook until the gooseberries have softened.
Mix the onions and vinegar through the gooseberry mixture. Cook for a further 10 minutes.
Add the caster sugar, salt, ginger and cayenne pepper and bring the chutney mixture to a boil, stirring constantly.
Turn the heat down and simmer until some of the liquid evaporates and the chutney starts to thicken.
Allow to cool slightly, then ladle the chutney into sterilized jars. Leave ¼ inch space at the top of each jar and add a lid tightly.
This chutney tastes great with cheese and cold cuts.
A batch of this Gooseberry and Ginger Chutney will see you right through the fall. Try it soon and come back soon to leave a comment!
Thank you! I like to make myself a sandwich with roast meat and gooseberry chutney.
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