Gooseberry Chutney


If, like me, your Gooseberry Bushes seem to have “hyperactive” years and produce huge gluts of gooseberries, this is a super way to preserve some of the excess. It’s also a really tasty chutney to make for its own sake. If you don’t have any gooseberry bushes just buy gooseberries in season from your green grocer or a quality supermarket. Green gooseberries work really well but if you have access to the red dessert gooseberries they are even better.


1Lb Gooseberries (rinsed, topped & tailed)

7 oz Sultanas

2 Onions, sliced quite finely

3/4 pint white wine vinegar

9 oz Muscovado sugar

1 tsp mustard seeds

1 tsp ground ginger

1 tsp mixed spice

between 1/2 and 1 tsp salt, according to taste


Place all the ingredients into a maslin pan (or a large, heavy-based, saucepan is fine as long as it is NOT non-stick) and bring slowly to the boil over a medium to high heat. Stir occasionally to help the sugar to dissolve.

When the mixture comes to the boil simmer for between 3/4 and 1 hour, until the mixture has reduced and thickened. Stir regularly to prevent sticking.

Pour the chutney into warm, sterilised, jars and seal with plastic coated metal lids, or solid plastic or glass lids, or waxed paper discs and jam pot cellophane. DO NOT use plain metal lids.

Once cold store in a cool pantry or cupboard (not the fridge) for at least one month before eating.