Gooseberry chutney

For an appetising relish, delicious served with cold meats, try Janet Brinkworth's easy-to-make gooseberry chutney
By Janet Brinkworth
Gooseberry chutney
  • Rating:
  • Serves: makes 1 jar
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 500 g gooseberries
  • 2.5 cm ginger, peeled and shredded
  • 1 tbsp sugar
  • generous dash of ginger wine or cordial
  • 1-2 sprig thyme, leaves picked and chopped
  • black pepper


1. Heat the olive oil in a heavy-based saucepan. Add in the onion and fry gently until softened, around 3 minutes.2. Add in the ginger and sprinkle over the sugar. Cook gently, stirring often, for 2 minutes.3. Add in the gooseberries and the ginger wine or cordial.4. Bring to the boil, cover and simmer gently for 10-15 minutes, stirring now and then until the mixture has thickened into a chutney.5. Stir in the thyme leaves towards the last minutes of cooking. Transfer the hot chutney into a warm, sterilised jar. Cool and cover.

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