Gooseberry and Elderflower Chutney

Name: Gooseberry and Elderflower Chutney
Yield: Yield: 750 ml (1¼ pints/25 fl oz)
Ingredients: 450 g (1 lb/3 cups) gooseberries (fresh or frozen); 1 tbsp fresh lemon juice; ½ tsp English mustard powder; 100 g (3½ oz/scant ⅔ cup) raisins; 200 ml (7 fl oz/scant 1 cup) white wine vinegar; 450 g (1 lb/3 cups) gooseberries (fresh or frozen); 450 g (1 lb/3 cups) gooseberries (fresh or frozen); 1 garlic clove, crushed; 1 onion, chopped; 1 tbsp elderflower cordial; 175 g (6 oz/scant 1 cup) soft brown sugar; Sea salt

Preparation info

Yield:
750
ml

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This is a brilliant way to use fresh gooseberries during their short summer season. It is great with goose or duck as the acid in the chutney helps cut the fat in the bird.

Ingredients

450 g (1 lb/3 cups) gooseberries (fresh or

Gluten-free
Vegan
Summer

Method

Place the gooseberries, onion, garlic, mustard powder and lemon juice in a pan over a medium heat. Add two-thirds of the vinegar and bring to the boil. Reduce the heat, then simmer for 30 minutes, stirring occasionally, until the mixture has thickened.

Add the raisins, sugar and remaining vinegar, and season with a little salt. Cook for about 30 minutes more over a low heat until the mi