Wonderful with cheese, paté or cold meat pie, this tangy chutney is packed full of flavour.
- 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
- 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.
- 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.
- Season, to taste, with salt and freshly ground black pepper.
- 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.