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Gooseberry Chutney

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Gooseberry Chutney

  • Vegetarian
Preparation time:
20 minutes
Cooking time:
1 hour plus cooling
Total time:
1 hour, 20 minutes plus cooling 60 minutes 20 minutes
Makes:
 1.75 litres (about 6 medium jars)

Ingredients

  • 1kg gooseberries, topped and tailed
  • 2 medium onions, chopped
  • 300g sultanas or raisins
  • 1 tbsp salt
  • 1 litre malt vinegar
  • 500g demerara sugar
  • 2 tbsp ground ginger
  • 1 tsp mustard seeds

Method

  1. Put all the ingredients into a preserving pan or large saucepan. Bring to the boil slowly, stirring until the sugar has dissolved. Then simmer, stirring occasionally, for 1 hour or until thick and reduced in volume by about one-third.
  2. While still hot, pour the chutney into warm jars that have been sterilised by being washed in hot, soapy water, rinsed then dried in a low oven. Seal with wax discs and cellophane covers. Label the jars once cold. Keep for up to a year.

Comments and images

Average user rating 3 stars out of 5

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joyce taylor

joyce taylor 16 July 2008 18:13

This recipe is faulty. There is far too much vinegar. I'd suggest half the quantity. Have just wasted 1kg of precious garden gooseberries.

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3 stars out of 5

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This recipe was first published on Waitrose.com in June 2004