Gooseberry chutney for cheese

Gooseberry chutney for cheeseLocal restaurant The Mistley Thorn created this recipe for a simple gooseberry chutney for us. It’s super simple and keeps until after the summer fruit has finished.

  • 2 tablespoons vegetable oil
  • 1 banana shallot, finely diced
  • 500 g gooseberries, no need to top and tail
  • 200 ml white wine vinegar
  • 200 g caster sugar
  1. Pour the vegetable oil in a large saucepan and add the shallots. Place the pan over medium heat and stir with a wooden spoon, taking care not to colour.
  2. When the shallots have softened, add the gooseberries, vinegar and sugar.
  3. Bring the mixture to a gentle simmer and cook for 45 minutes.
  4. Pour into sterilised jars, seal and leave somewhere cool.
  5. Serve with a good quality cheddar or other cheese.

To sterilise jars, wash in warm water then place in a 170°C oven for ten minutes.


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