1. Vegan . Once opened it will last for at least a month if kept in the fridge or somewhere very cool. by Karen Larard. Simmer until sugar is dissolved. Place gooseberries in a heavy bottomed pot; stir in sultanas, brown sugar, lemon juice and zest, salt, cayenne, vinegar and ginger. In a saucepan, combine sugars, vinegar and nutmeg. This recipe is easily doubled or tripled. My favourite: smoked turkey and spiced gooseberry sandwich! 54 ratings 4.7 out of 5 star rating. Add the raisins, sugar and the remaining vinegar. Some will be eaten by birds and some will be eaten by us. Serve the chutney with pork or ham. Serve this classic chutney with roast crackling pork for a change from apple sauce 1 hr and 5 mins . Butterfly cakes are a baking classic and are absolutely brilliant to make with children. Combine all the ingredients in a large, heavy saucepan. Gooseberry and Date Chutney 2lb gooseberries, topped and tailed 6oz dates, chopped 12oz chopped onions 1lb soft dark brown sugar 1tsp mustard seed pinch cayenne 4 tsp salt 1 pint malt vinegar Put everything into the pan and bring to the boil slowly, stirring to dissolve sugar. Classic apple chutney. Adapted from a Canadian heritage recipe from Canadian Living Magazine. You will want to make lots, it’s so good. How to Make Gooseberry Chutney We have a lot of gooseberries this year. This recipe can be scaled up to any quantity to fit your preserving pan. Bring to the boil; simmer and cook until … SPICED GOOSEBERRY CHUTNEY Makes two cups (two jars). Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. james martin recipes Mackerel en croûte with gooseberry chutney By admin December 21, 2019 December 21, 2019 chutney , croute , en , gooseberry , letterM , mackerel Gooseberry chutney for Monday and This Morning filming on the go. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 minutes, or until very thick and pulpy. 37 Likes It is sharp, buy with a nice level of sweetness. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Remove from the heat, leave to cool for 10 minutes, then transfer to sterilised, dry jars. 1.2k Views. J. Enjoy this gooseberry chutney with your favourite cheeses and crackers. Boil gently uncovered for approx 1 and a half hours. Remove and discard spice bag. Gluten-free . Add the peppercorns and bring to the boil. Easy . This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish. 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