Gooseberry Chutney

Unripe green gooseberries are best for this recipe. If you like a very hot chutney, add 1oz (25g) of very finely chopped chillies.


3lb (1.35kg) green gooseberries. 1lb (450g) onions
8oz (225g) stoned raisins or sultanas 1oz (25g) cooking salt
¼ teaspoon (1.25ml spoon) turmeric ½ teaspoon (2.5ml spoon) cayenne pepper
12oz (350g) soft brown sugar 1 pint (500ml) white wine vinegar
1 level teaspoon (1x5ml spoon) ground ginger ¼ oz (6g) mustard seed


  1. Wash, top and tail gooseberries and put in a large saucepan/preserving pan.
  2. Peel and finely chop the onions and add to the pan with all the other ingredients except the mustard seeds.
  3. Bruise the mustard seed and tie in a muslin bag.
  4. Add this to the pan and stir well.
  5. Heat very gently, stirring frequently, until sugar is dissolved.
  6. Then bring to the boil and simmer gently for 1½ - 2 hours or until chutney is thick. Stirring from time to time.
  7. Remove the muslin bag and pour the mixture into warm sterilised jars.
  8. Cover and store for several months.



dried fruit