Gooseberry Chutney – Fool's Gold

Gooseberry Chutney

This was made during the summer after a rather, ahem, fruitful pick-you-own session, and after maturing for three months is now the perfect companion for cold meats, cheese and pork pies. The recipe is very simple and filled four jars.

Ingredients:
1.3kg gooseberries
250g onions
500g sugar
280ml water
15g salt
570ml vinegar
1 tbsp ground ginger
1/2 tsp cayenne pepper

Method:

1. Top and tail the gooseberries.
2. Finely chop the onions and cook with the gooseberries in the water until they are soft.
3. Add the remaining ingredients and simmer, stirring occasionally until the chutney becomes thick.
4. Pot in sterilised jars. Leave for three months to mature before using.