Gluten-free . 1.2k Views. This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish. They look so pretty on the plate and are perfect as part of an afternoon tea or elevenses! Remove from the heat, leave to cool for 10 minutes, then transfer to sterilised, dry jars. SPICED GOOSEBERRY CHUTNEY Makes two cups (two jars). Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. 1. The chutney makes a great accompaniment to cold meats, cheese, smoked fish, to name just a few. I also use it… 08.01.2015 - This is one of James' restaurant dishes adapted for the home cook. Place gooseberries in a heavy bottomed pot; stir in sultanas, brown sugar, lemon juice and zest, salt, cayenne, vinegar and ginger. Bring to the boil; simmer and cook until … Like most chutney it keeps with the jar sealed for a year or more. Vegan . Classic apple chutney. This recipe can be scaled up to any quantity to fit your preserving pan. Serve the chutney with pork or ham. 54 ratings 4.7 out of 5 star rating. A perfect side to serve with turkey, duck, chicken, or pork (plain or cured). Remove and discard spice bag. james martin recipes Mackerel en croûte with gooseberry chutney By admin December 21, 2019 December 21, 2019 chutney , croute , en , gooseberry , letterM , mackerel Gooseberry and Date Chutney 2lb gooseberries, topped and tailed 6oz dates, chopped 12oz chopped onions 1lb soft dark brown sugar 1tsp mustard seed pinch cayenne 4 tsp salt 1 pint malt vinegar Put everything into the pan and bring to the boil slowly, stirring to dissolve sugar. Once opened it will last for at least a month if kept in the fridge or somewhere very cool. Add the peppercorns and bring to the boil. Adapted from a Canadian heritage recipe from Canadian Living Magazine. Simmer until sugar is dissolved. It also makes a lovely gift 55 mins . Combine all the ingredients in a large, heavy saucepan. Easy . 2. This recipe is easily doubled or tripled. You will want to make lots, it’s so good. Butterfly cakes are a baking classic and are absolutely brilliant to make with children. J. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. It is sharp, buy with a nice level of sweetness. Some will be eaten by birds and some will be eaten by us. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Boil gently uncovered for approx 1 and a half hours. 37 Likes Serve this classic chutney with roast crackling pork for a change from apple sauce 1 hr and 5 mins . For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. In a saucepan, combine sugars, vinegar and nutmeg. Add the raisins, sugar and the remaining vinegar. 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