As this is a household of chutney-lovers, a unanimous decision was taken to make some with our little harvest from the garden. This one is adapted from various magazine, book and internet recipes. Gooseberry Chutney is a perfect partner to Mackerel, Pork, or a piece of good quality Cheddar. The quantities here yielded approximately 0.85L of chutney, which I stored in a 0.5L and a 0.35L Kilner jar.
- 275mls Cider (or White) Vinegar – I used David Llewellyn’s Apple Cider Vinegar, which I happened to have, but any will do.
- 125g Light Brown Sugar
- 450 – 500g Gooseberries, topped and tailed ( stalk and old flower tip removed)
- 100mls approx. cold water
- One large onion, finely chopped
- 180g Sultanas
- 25g Mustard seeds slightly crushed
- 10g Ground Allspice
- 25g Salt
Combine the vinegar and brown sugar in a saucepan, bring to a boil, and simmer until it forms a syrup. In the meantime, place the gooseberries and water in another saucepan, bring to a boil, and simmer until soft.
Add the onions to the syrup and allow to soften, followed by the sultanas, mustard seeds, ground allspice, and salt.
After giving this a good mix, pour the cooked gooseberries in and mix again. Simmer on a low heat for about an hour.
Tip: How to Sterilise Jars
Pre-heat the oven to 140°C/275°F/Gas Mark 1
Wash the jars in hot water, and dry thoroughly. Either, place upside-down on a baking sheet, or directly on the rack, and put these in the oven for an hour. Allow to cool a little before pouring in the chutney.