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