Gooseberry and Ginger Chutney

gorgeous chutney with a hint of spice
Gooseberry and Ginger Chutney
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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
Features:
  • Gluten Free Recipes
  • Spicy Recipes
  • Vegan Recipes
Ingredients

Directions

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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

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!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

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

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