Gooseberry chutney

    1 hour 40 min

    This is the perfect recipe for turning summer gooseberries into a spicy chutney that you can enjoy all year long.

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    • 900g gooseberries
    • 450g sultanas
    • 900g soft brown sugar
    • 2 lemons, zested and juiced
    • 2 tablespoons salt
    • 1/2 teaspoon cayenne pepper
    • 475ml vinegar
    • 2 tablespoons freshly grated ginger

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Place gooseberries in a heavy bottomed pot; stir in sultanas, brown sugar, lemon juice and zest, salt, cayenne, vinegar and ginger.
    2. Bring to the boil; simmer and cook until thick, about 1 1/2 hours, stirring often.
    3. Spoon hot chutney into sterilised jars, leaving a 1cm headspace in each jar; seal with sterilised tight-fitting lids straightaway. Allow to cool thoroughly at room temperature; store in a cool, dark place.

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