Gooseberry And Ginger Chutney Recipes

GOOSEBERRY AND GINGER CHUTNEY

Gooseberry and Ginger Chutney image

A Batch of This Gooseberry and Ginger Chutney Will See You Right Through the Fall. I Have One...

Provided by Dasha Vakulova

Categories Appetizers & Snacks, Chutney Recipes, Fall Recipes, Healthy Vegan Summer Recipes, Indian Appetizers & Snacks, Sauces and Condiments, Vegan Appetizers & Snacks, Vegan Recipes, Vegetarian Appetizers & Snacks

Time 45m

Yield 20

Number Of Ingredients 7

Ingredients

Gooseberries 1 lb
Onion 8 oz
Wine vinegar 1 cup
Caster sugar 1 lb
Salt 1 tsp
Ginger 1 tbsp
Cayenne pepper ½ tsp

Steps:

Place the gooseberries and a small bit of water in a large pot. Cook until the gooseberries have softened.
Mix the onions and vinegar through the gooseberry mixture. Cook for a further 10 minutes.
Add the caster sugar, salt, ginger and cayenne pepper and bring the chutney mixture to a boil, stirring constantly.
Turn the heat down and simmer until some of the liquid evaporates and the chutney starts to thicken.
Allow to cool slightly, then ladle the chutney into sterilized jars. Leave ¼ inch space at the top of each jar and add a lid tightly.
This chutney tastes great with cheese and cold cuts.

Nutrition Facts : Calories 101, Fat 0.2g, Carbohydrate 27.2g, Protein 0.4g, Cholesterol 0mg, Sodium 127mg

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