Gooseberry Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg green gooseberries
  • 1lb/450g soft brown sugar
  • 2 pints/1 litre vinegar
  • 1lb/450g onions
  • 11/2lb/750g seedless raisins
  • 4 oz/100g mustard seeds
  • 2 oz/50g ground allspice
  • 4 oz/100g salt


Top and tail the gooseberries. Mix the sugar with half the vinegar and boil until a syrup forms. Add the chopped onions, raisins, bruised mustard seeds, spice and salt. Boil the gooseberries in the remaining vinegar until tender. Put the two mixtures together, and simmer for 1 hour until golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

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