Monday, 20 July 2009

Gooseberry Chutney

Gooseberries are with us for a very short while and so the temptation to preserve them is all the more stronger.  The tartness of gooseberries goes very well with fish, especially oily fish.  Here's a very easy recipe.
  • 1.5Kg Gooseberries (topped and tailed)
  • 500gm diced onions chopped small
  • 450ml cider vinegar
  • 270ml water
  • 500gms soft brown sugar
  • 1Tablespoon  ground ginger
  • Half teaspoon cayenne pepper
  1. Place  the gooseberries, onions, vinegar and water in a pan and cook until soft.
  2. Add the sugar and  spices and bring to the boil, about 30/40 minutes.
  3. When thickened pour into steralised jars.

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