- 1 lb Gooseberries
- 8 oz Onion
- 1 cup Wine vinegar
- 1 lb Caster sugar
- 1 tsp Salt
- 1 tbsp Gingergrated
- ½ tsp Cayenne pepper
Gooseberry and Ginger Chutney
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:
So, how to make Gooseberry and Ginger Chutney?
Steps to make Gooseberry and Ginger Chutney
Cook the gooseberries
Add the onions and vinegar
Add the remaining ingredients and bring to a boil
Place the chutney in sterilized jars