This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish.
The chutney makes a great accompaniment to cold meats, cheese, smoked fish, to name just a few. It is sharp, buy with a nice level of sweetness. I also use it for my 1-minute smoked mackerel pâté.
This recipe
To be honest, I am really not a fan of gooseberries normally, but I couldn’t bring myself to get rid of the red gooseberry bush I inherited on the allotment.
Several years ago I decided to boil up a few with some spices, sugar and vinegar to see what the resulting chutney would be like…..and I was an immediate convert to gooseberries. Now each year when the gooseberries are ready to be picked I make several batches.
You can make this with frozen gooseberries or even tinned gooseberries: if they come in a syrup, just reduce the amount of sugar by about half and keep simmering until the liquid has gone.
I like a fairly soft set chutney here, but you can make it firmer by boiling for longer.
Recipe: gooseberry chutney (makes 2-3 jars)
- approx. 500g gooseberries (red or green), topped and tailed
- 100g granulated sugar
- about 100ml cider vinegar
- 1 rounded teaspoon ground ginger or a few inches of peeled and grated fresh ginger, optional
(1) Add all ingredients to a large pan and slowly bring to the boil, stirring to dissolve the sugar.
(2) Once boiled, turn the heat down and keep at a gentle simmer for about 20 minutes, stirring occasionally, until the mixture becomes thicker, pulpy and the texture you prefer.
(3) Put into sterilised jars and seal. The chutney can be used immediately but keep in the fridge once opened.
I was on the lookout for a gooseberry chutney receipt on google when I came across this receipt which looked nice and easy. Most others had a zillion other ingradients so I wouldn’t count them as gooseberry chutney really. Given the amounts involved in this recipe I used a small pot to make sure the liquid sugar covered the gooseberries. It also took mine around an hour to reduce to a nice and thick mixture. I didn’t have cider vinegar so I replaced with white wine vinegar. The result is absolutely Devine! Definitely making more 🙂
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Hi I am so pleased you like the recipe. Best wishes, Philip
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how long can you store it for
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I’ve left them for just over 6 months unopened and left in a dark, cool cupboard, And a month or so if opened and stored in the fridge
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Hi found your recipe for red gooseberry chutney and am making today, will post comment on it once made super easy ingredients to use, all others had loads of different ingredients I don’t use so am super pleased to find this one 😊 liz.
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Hi Liz, I hope you enjoy it. Best wishes, Philip
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