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Nutrition: Per serving

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

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Comments, questions and tips (15)

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Overall rating

A star rating of 3.5 out of 5.11 ratings

gillgeog24585

This recipe worked fine with me. I think there is no need to follow the recipe word for word. I cut the sliced onions up a bit more otherwise they end up resembling tapeworms in the chutney later.. I added some raisins and mixed dark sugar with light. Simmering time took over an hour at a more…

kate.holloway5953158

Tastes good but very "watery", I am going to mix with marrow, otherwise it's more like soup!

Nadine Pulman

question

Does it really only keep for up to 1 month ?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. The vinegar proportion isn’t as much in modern chutneys such as this recipe (and often the vinegar isn’t as strong) so it doesn’t always keep as long as chutneys with higher amounts/strength of vinegar. You could keep it for a bit longer if kept in the fridge and you…

Nadine Pulman

question

Does it really only last for 1 month ?

raytc9-UM0j

I too found difficulty in achieving right consistency perhaps because "simmer" is a bit vague. Nonetheless, after one hour thirty, I was very happy with the end result.

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