Gooseberry And Ginger Chutney Recipes

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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

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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