GOOSEBERRY CHUTNEY

Butlers Berries always have a plentiful supply of frozen berries and today I am utilising the green variety – Gooseberry! This is very versatile chutney which would work with cold cuts of meat, tasty cheese or oily fish.

600 g gooseberries

2 onions, chopped

1 clove garlic, finely chopped

1/2  tsp mustard powder

1 tsp lemon juice

300 ml cider vinegar or white wine vinegar

2 Tbsp green-peppercorns or generous pinch or two of crushed peppercorns

175 g raisins

175 g brown sugar

Method

To make the chutney:put the gooseberries, onions, garlic, mustard and lemon juice in a preserving pan and pour over two- thirds of the vinegar. Add the peppercorns and bring to the boil.
Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick.

Add the raisins, sugar, the remaining vinegar and a pinch of salt. Stir over a low heat until the sugar has dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat, leave to cool, then store in the fridge for up to a month. Alternatively, pour the hot mixture into hot sterilised jars, seal and store in a cool, dark place.