Gooseberry and Ginger Chutney Recipe
Submitted by Jenny
Ingredients:
- 1 lb gooseberries
- 8 oz onions
- 1 pint wine vinegar
- 1 lb soft brown sugar
- 1½ oz salt
- 1 tbs ground ginger
- ½ tsp cayenne pepper
Method:
- Gently cook the gooseberries in a little water until they have softened.
- Add chopped onions and vinegar, cooking for 10 minutes or so.
- Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency.
- Cool slightly and pot into clean jars with screw top lids.
A dark, spicy chutney that is perfect with cheese – can be used in about a month but keeps for months.
This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
Filed under All Recipes, Chutneys, Fruit, Gooseberries, Members Recipes, Val's Preserves, Vegetarian Recipes by 
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Comments on Gooseberry and Ginger Chutney Recipe
Gemma @ 4:50 pm
Is it red or white wine vinigar that i should use for this recipe?
Val @ 4:56 pm
It's not my recipe but if I was making it I'd use white wine vinegar.
Jon @ 4:59 pm
I used malt vinegar – because it is very cheap! – and the result was excellent.
Barbara @ 6:45 pm
Is it possible to use gooseberries that have been frozen for this recipe?
jan @ 7:20 pm
Hello,
Is 1 pint vinegar the right amount. Mine took ages and it didn't seem to even slightly thicken that much at all. Followed your recipe to the letter and put barely a teaspoon of water in at the beginning. I suppose it was at low boil stage for 50mins or so. You didn't give any length of time for cooking as such.
Keren @ 9:56 pm
I have a huge number of frozen gooseberries – can I use them for this recipe? Do I just defrost them then follow the recipe as per normal?
Barbara @ 9:18 am
Please print metric, us folk in New Zealand have forgotten pounds etc.
love the recipes such a choice, fruit time here so be trying lots of new recipes Thanks from a Kiwi