I'm not the world's biggest fan of gooseberries but, determined to make use of the fruit from our rather large gooseberry bush this year, I picked a pound and a half of them on Sunday and made chutney. I'm going to leave it for a few months to mature and I reckon it will then be wonderful with hard cheeses and maybe pâtés or terrines in the late Autumn (preferably in front of a roaring woodburner).
Anyway, here's the recipe (makes 5 small-medium jars):
1.5lbs / 700g gooseberries, topped, tailed and chopped in half
1/2lb /225g sugar
1/2lb / 225g shallots, peeled and finely chopped
1/2 pint / 275ml vinegar (I used cider vinegar)
1/2 pint / 275ml water
pinch of salt
tiny pinch of chilli powder
2 tsps ground ginger
Place the chopped gooseberries and shallots in a saucepan with the water and simmer until they are softened. Add the rest of the ingredients and leave to bubble gently on a very low heat until you achieve a sticky, thick consistency - this will take about an hour. The mixture will be a dark pinky/brown colour. When the chutney is ready, pour it into sterilised jars (fresh out of the dishwasher is the best way).
Anyway, here's the recipe (makes 5 small-medium jars):
1.5lbs / 700g gooseberries, topped, tailed and chopped in half
1/2lb /225g sugar
1/2lb / 225g shallots, peeled and finely chopped
1/2 pint / 275ml vinegar (I used cider vinegar)
1/2 pint / 275ml water
pinch of salt
tiny pinch of chilli powder
2 tsps ground ginger
Place the chopped gooseberries and shallots in a saucepan with the water and simmer until they are softened. Add the rest of the ingredients and leave to bubble gently on a very low heat until you achieve a sticky, thick consistency - this will take about an hour. The mixture will be a dark pinky/brown colour. When the chutney is ready, pour it into sterilised jars (fresh out of the dishwasher is the best way).
Posts
No comments:
Post a Comment