a busy domestic blog of knitting, sewing and all kinds of needlecrafts, cooking my garden produce and preserving it

Sunday, 9 August 2009

gooseberry chutney

3lb gooseberries - washed, chopped in half
1 1/2 pints vinegar
1tblspn each of black and white mustard seed
8oz onions, finely chopped
1 chilli,finely chopped
1 chunk stem ginger, finely chopped
1 teaspn salt
1lb demerara sugar
8oz granulated sugar

place 2lb gooseberries in a large preserving pan along with 1pint vinegar, mustard seed, onions,chilli,ginger and salt. Boil till the gooseberries have disintegrated - maybe an hour.
add remaining gooseberries, vinegar and the demerara sugar. boil till the fruit is soft - 20-30 mins.
add the granulated sugar and boil till the chutney thickens - 20 mins.
pot into clean,warmed jars.

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