Gooseberry Chutney RecipeOrigin: Britain Period: Traditional |
Ingredients:Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
1.4kg gooseberries 
Gooseberry Chutney Preparation:Method:Wash the gooseberries then top and tail them. Place in a pan along with the onions and just enough water to prevent burning. Bring to a boil then simmer for 20 minutes, or until the gooseberries become soft and pulpy. Add the raisins, salt, ginger, mixed spice and half the vinegar then stir to combine. Return to a simmer and cook gently for 20 minutes, or until the mixture begins to thicken. At this stage add the sugar and the remaining vinegar, stirring until completely dissolved. Continue simmering for a further 20 minutes, or until the mixture thickens (remember to stir occasionally to prevent burning). Ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave the chutney for at least 2 to 4 weeks to allow the flavour to develop. |
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