Gooseberry Chutney

Preparation info

  • Yields about

    3 lb

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 3 lb. hard gooseberries
  • 3 medium size onions
  • 2 teaspoons


Top and tail the gooseberries and wash. Coarsely mince with the peeled onions. Mix the mustard, turmeric and ginger with a little of the vinegar and put into a pan with all other ingredients. Cook over a gentle heat until the mixture is thick, about 2 hours. Turn into hot sterilized jars and seal. Keep for at least 1 month before using.