Ingredients
- 600 g gooseberries
- 2 onions, chopped
- 1 clove garlic, finely chopped
- ½ tsp mustard powder
- 1 tsp lemon juice
- 300 ml cider vinegar or white wine vinegar
- 2 Tbsp green-peppercorns or generous pinch or two of crushed peppercorns
- 175 g raisins
- 175 g brown sugar
GOOSEBERRY CHUTNEY
Method
- Put the gooseberries, onions, garlic, mustard and lemon juice in a preserving pan and pour over two- thirds of the vinegar
- Add the peppercorns and bring to the boil
- Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick
- Add the raisins, sugar, the remaining vinegar and a pinch of salt
- Stir over a low heat until the sugar has dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy
- Remove from the heat, leave to cool, then store in the fridge for up to a month
- Alternatively, pour the hot mixture into hot sterilised jars, seal and store in a cool, dark place
Comments
Butlers Berries always have a plentiful supply of frozen berries and today I am utilising the green variety – Gooseberry! This is very versatile chutney which would work with cold cuts of meat, tasty cheese or oily fish.
Thanks to BUTLERS BERRY FARM for supplying the gooseberries for the demonstration
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