Gooseberry chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 5 x 500ml jam jars
Skip to ingredients
- 2 red onionsthinly sliced
- 1 ½kg gooseberries
- 2 fresh bay leaves
- 2 tsp mustard seeds
- 1 heaped tbsp coriander seedscrushed
- 2 heaped tsp salt
- 650g soft brown sugar
- 300ml cider vinegar
Nutrition: Per serving
- kcal40
- fat0g
- saturates0g
- carbs0g
- sugars9g
- fibre1g
- salt0.12g
Method
step 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.
step 2
Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.
