Spiced gooseberry and red onion chutney
This tangy chutney is perfect with crackers. Makes about 1kg – enough for 50 x 20g servings.
- Prepare15 mins
- Cook50 mins
- Total time1 hr 5 mins
- 700g Cooks' Ingredients Gooseberries, topped and tailed
- 1 tbsp fresh root ginger, finely chopped
- 2 tsp mustard seeds
- 250g pitted soft dates, chopped
- 1 large red onion, finely chopped
- ½ tsp salt
- 350g light brown muscovado sugar
- 350ml cider vinegar
Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 minutes, or until very thick and pulpy.
Remove from the heat, leave to cool for 10 minutes, then transfer to sterilised, dry jars. Seal with lids and set aside to cool completely. Store in a cool, dark place for 1 month before eating. The unopened jars will keep for up to 12 months. Once opened, store in the fridge and consume within 1 month.
Typical values per serving when made using specific products in recipe