Gooseberry chutney
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Gooseberry chutney

By Esther Clark

Have a glut of gooseberries in the garden? Enjoy this gooseberry chutney with your favourite cheeses and crackers. It also makes a lovely gift

  • Prep:10 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 40
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 9g
  • fibre 1g
  • protein 0g
  • salt 0.12g

Ingredients

  • 2 red onions, thinly sliced
  • 1½ kg gooseberries
  • 2 fresh bay leaves
  • 2 tsp mustard seeds
  • 1 heaped tbsp coriander seeds, crushed
  • 2 heaped tsp salt
  • 650g soft brown sugar
  • 300ml cider vinegar

Method

  1. Put all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. Add the remaining gooseberries and cook for a further 10-15 mins or until thickened. 

  2. Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.

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