Gooseberry chutney

I notice we have some gooseberries on our bush and coincidentally I came across a recipe for gooseberry chutney. We don’t eat desserts, and we don’t eat a lot of jam, so maybe gooseberry chutney might be the way to go? Nobody seems to know why the fruit was called a goose-berry, nothing about it is remotely connected to geese, however it is a tasty and sharp fruit so it should make a great chutney to go with cheese or ham.

Gooseberry chutney

to make 5lbs:

  • 2¼ lb gooseberries, topped and tailed
  • ¾ lb onions, finely chopped
  • ¾ pint vinegar
  • 10 oz brown sugar
  • 6 oz raisins, left whole or chopped
  • 1 tsp ground ginger (I love ginger so would at least doable that!)
  • 1 oz mustard seeds, tied in a muslin
  • 2 tsp salt (or less)
  • 1 tsp cayenne pepper
  • put everything  in a pan
  • cook gently until the sugar has dissolved
  • bring to the boil and boil gently for 45 mins
  • cool slightly, remove muslin bag of mustard, and pot chutney

The idea of ginger with gooseberries sounds so good I might add chopped crystallised ginger!

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