Wonderful with cheese, paté or cold meat pie, this tangy chutney is packed full of flavour. 


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Gooseberry Chutney


  • 125 g or ½ c granulated sugar
  • 56 g or 2 oz sultanas or golden raisins
  • 1 tsp fresh thyme
  • 1 tbsp minced fresh ginger
  • 28 g or 1 oz shallot, finely chopped (about ½ of one)
  • 100 ml or 3 ½ oz cider vinegar
  • 300 g or 10 ½ oz fresh or frozen gooseberries, topped and tailed
  • Sea salt and freshly ground black pepper


  1. In a large, deep, heavy-bottom pan, heat the sugar over low heat, stirring well until it has melted and turned golden-brown. Be careful here – boiling sugar is extremely hot. Carefully stir in the sultanas, thyme, ginger and shallot.
  2. Add the cider vinegar and gooseberries to the pan, stir well and bring the mixture to a boil. Reduce the heat and simmer gently for 8-10 minutes, occasionally stirring, until the gooseberries have softened and broken down.
  3. Season, to taste, with salt and freshly ground black pepper.
  4. Transfer while still very hot to a flip-top mason jar. Set aside to cool, then refrigerate. The chutney will keep for several months.


Adapted from BBC.co.uk.

  • Author: Helen Kain