Gooseberry And Apple Chutney Food

GOOSEBERRY CHUTNEY

Steps:

• Put all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. Add the remaining gooseberries and cook for a further 10-15 mins or until thickened.
• Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

GOOSEBERRY CHUTNEY

Steps:

• In a small saucepan, combine berries, sugar, vinegar & salt.
• Simmer 30 minutes, stirring occasionally.
• Add alspice, cinnamon & cloves & simmer an additional 10 minutes.
• Cool & refrigerate.

GOOSEBERRY CHUTNEY

Steps:

• In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Simmer until sugar is dissolved. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. Remove and discard spice bag. Serve the chutney with pork or ham. Store in the refrigerator.

GOOSEBERRY CHUTNEY

Steps:

• Cook gooseberries, apple, onion and vinegar until mushy.
• Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick.
• Ladle into hot, sterilized jars and seal while still hot.
• Store in a cool, dark place.