Gooseberry and Ginger Chutney

gorgeous chutney with a hint of spice
Gooseberry and Ginger Chutney recipe-How to make Gooseberry and Ginger Chutney-Homemade Gooseberry and Ginger Chutney
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb Gooseberries
8 oz Onion
1 cup Wine vinegar
1 lb Caster sugar
1 tsp Salt
1 tbsp Ginger grated
½ tsp Cayenne pepper

Nutritional information

101
Calories
0.2g
Fat
27.2g
Carbohydrate
0.4g
Protein
0mg
Cholesterol
127mg
Sodium
Ingredients

Gooseberry and Ginger Chutney

Share

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:

Gooseberry and Ginger Chutney recipe-How to make Gooseberry and Ginger Chutney-Homemade Gooseberry and Ginger Chutney

So, how to make Gooseberry and Ginger Chutney?

Steps to make Gooseberry and Ginger Chutney

1
Done
5

Cook the gooseberries

Place the gooseberries and a small bit of water in a large pot. Cook until the gooseberries have softened.

2
Done
10

Add the onions and vinegar

Mix the onions and vinegar through the gooseberry mixture. Cook for a further 10 minutes.

3
Done
5

Add the remaining ingredients and bring to a boil

Add the caster sugar, salt, ginger and cayenne pepper and bring the chutney mixture to a boil, stirring constantly.

4
Done
15-20

Boil gently

Turn the heat down and simmer until some of the liquid evaporates and the chutney starts to thicken.

5
Done
5

Place the chutney in sterilized jars

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.

6
Done

Serve

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!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Thank you! I like to make myself a sandwich with roast meat and gooseberry chutney.

Creamy Three-Cheese Spaghetti Recipe-Homemade Creamy Three-Cheese Spaghetti-Delicious Creamy Three-Cheese Spaghetti
previous
Creamy Three-Cheese Spaghetti
Beet Detox Soup recipe-Fast Detox Beet Soup Recipe-How to make Detox Beet Soup Recipe
next
Beet Detox Soup
Add Your Comment