I always show you recipes for dishes that I cooked myself and tasted so I can without shadow of a doubt recommend to you. Today it will be different, I am taking a bit of risk. I have made this chutney based on ingredients of Waitrose gooseberry chutney and various recipes I have found on-line, but I have improvised little bit.
I liked this chutney even when hot, even with this strong vinegar taste, which I am sure will disappear and develop into something else within a time. However I cannot be sure of the final outcome because it was the first time I have made gooseberry chutney. I did not want to wait until next year, so today here it is! Perhaps you will trust my senses and decide to make this or similar chutney this season. I hope it will be worth waiting, I cannot wait to have it with chunk o cheese.
Makes 2½ jars, 190ml each
400g gooseberry, topped and tailed
1 large onion, peeled and diced
handful of sultanas
150g soft brown sugar
180ml malt vinegar
½ tsp ground ginger
¼ tsp cayenne pepper
tsp mustard seeds
Place all of the above in heavy based pan and bring to boil. Turn the heat down and simmer for about 1.5 hrs. Occasionally stir, gently so you do not break up gooseberries too much. Keep an eye on it on last 15 minutes, stirring more often, so it prevents the chutney to catch and burn.
Place hot chutney in sterilised jars, seal and turn up side down. Leave it to cool down and store in cool, dark place. Allow to mature for about 2 months.
Tasting about September time. Keep you fingers crossed!