Gooseberry chutney in a jar and served with cheese

Gooseberry chutney

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(3 ratings)

Prep: 10 mins Cook: 45 mins


Makes 5 x 500ml jam jars

Have a glut of gooseberries in the garden? Enjoy this gooseberry chutney with your favourite cheeses and crackers. It also makes a lovely gift

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal40
  • fat0g
  • saturates0g
  • carbs0g
  • sugars9g
  • fibre1g
  • proteing
  • salt0.12g


  • 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


  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. 

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

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