Gooseberry And Ginger Chutney Food

GOOSEBERRY AND GINGER CHUTNEY

Gooseberry and Ginger Chutney image

A Batch of This Gooseberry and Ginger Chutney Will See You Right Through the Fall. I Have One...

Provided by Dasha Vakulova

Categories Appetizers & Snacks, Chutney Recipes, Fall Recipes, Healthy Vegan Summer Recipes, Indian Appetizers & Snacks, Sauces and Condiments, Vegan Appetizers & Snacks, Vegan Recipes, Vegetarian Appetizers & Snacks

Time 45m

Yield 20

Number Of Ingredients 7

Ingredients

Gooseberries 1 lb
Onion 8 oz
Wine vinegar 1 cup
Caster sugar 1 lb
Salt 1 tsp
Ginger 1 tbsp
Cayenne pepper ½ tsp

Steps:

Place the gooseberries and a small bit of water in a large pot. Cook until the gooseberries have softened.
Mix the onions and vinegar through the gooseberry mixture. Cook for a further 10 minutes.
Add the caster sugar, salt, ginger and cayenne pepper and bring the chutney mixture to a boil, stirring constantly.
Turn the heat down and simmer until some of the liquid evaporates and the chutney starts to thicken.
Allow to cool slightly, then ladle the chutney into sterilized jars. Leave ¼ inch space at the top of each jar and add a lid tightly.
This chutney tastes great with cheese and cold cuts.

Nutrition Facts : Calories 101, Fat 0.2g, Carbohydrate 27.2g, Protein 0.4g, Cholesterol 0mg, Sodium 127mg

GOOSEBERRY CHUTNEY

Gooseberry chutney image

Have a glut of gooseberries in the garden? Enjoy this gooseberry chutney with your favourite cheeses and crackers. It also makes a lovely gift

Provided by Esther Clark

Categories Condiment

Time 55m

Yield Makes 5 x 500ml jam jars

Number Of Ingredients 8

Ingredients

2 red onions , thinly sliced
1 ½kg gooseberries
2 fresh bay leaves
2 tsp mustard seeds
1 heaped tbsp coriander seeds , crushed
2 heaped tsp salt
650g soft brown sugar
300ml cider vinegar

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.

Nutrition Facts : Calories 40 calories, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.12 milligram of sodium

GOOSEBERRY CHUTNEY

Gooseberry Chutney image

Make and share this Gooseberry Chutney recipe from Food.com.

Provided by Galley Devil

Categories < 4 Hours

Time 1h10m

Yield 500 ml

Number Of Ingredients 10

Ingredients

500 g gooseberries, dehusked
1 apple, peeled, cored and thinly sliced
1 large onion, peeled and chopped
150 ml malt vinegar
225 g brown sugar
3 cardamom pods, seeded and pounded
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon cinnamon, freshly ground
1/2 teaspoon clove, freshly ground
100 g raisins, seedless

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.

Nutrition Facts : Calories 3.5, Sodium 0.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.7

GREEN GOOSEBERRY CHUTNEY

Green Gooseberry Chutney image

I found this recipe in a box belonging to my late mother. She copied this down from instructions given to her by her mother. It makes 5 or 6 small jars and I think would probably go well with ham, either hot or cold, and possibly in a cheese and pickle sandwich, with a very sharp cheddar.

Provided by Joan Woodward @mrs_squeakles

Categories Fruit Sauces

Number Of Ingredients 11

Ingredients

1 1/2 cup(s) cider vinegar
4 cup(s) green gooseberries, heaped
1/2 cup(s) sultana raisins
1 medium onion
1 cup(s) brown sugar, firmly packed
1 tablespoon(s) mustard seed
1/4 cup(s) preserved ginger
2 teaspoon(s) salt
1/4 teaspoon(s) cayenne pepper
2 tablespoon(s) lemon juice
1 cup(s) golden raisins, chopped

Steps:

Cover gooseberries with boiling water. Let stand covered for 10 minutes, then drain.
Add other ingredients and bring slowly to boil.
Simmer until thick and brown. Bottle.

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