Gooseberry And Ginger Chutney Recipes

GOOSEBERRY AND GINGER CHUTNEY

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.

GOOSEBERRY CHUTNEY

Steps:

• Cook gooseberries, apple, onion and vinegar until mushy.
• Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick.
• Ladle into hot, sterilized jars and seal while still hot.
• Store in a cool, dark place.

GOOSEBERRY CHUTNEY

Steps:

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

GOOSEBERRY CHUTNEY

Steps:

• In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Simmer until sugar is dissolved. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. Remove and discard spice bag. Serve the chutney with pork or ham. Store in the refrigerator.