Chutney · Gooseberries · Other Bits! · Savoury Recipes

Gooseberry Chutney

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.

Gooseberry Chutney in Kilner Jars

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.



12 thoughts on “Gooseberry Chutney

  1. Nice! Thanks Colette. Hoping I have enough gooseberry’s left (from the birds) to make at least one jar of jam and hopefully your chutney, it sounds lovely 🙂


    1. Thanks for your comment, Dee. It was your remark on FB prompted me to post the recipe. Had a taste earlier (after 2 days) and it’s really good 🙂



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