Post by Sylvia on Jul 11, 2017 10:18:38 GMT -6
I am taking a break from topping and tailing over 13 lbs of Gooseberries. "Himself" is the jam freak and plans to do his tomorrow, but 2 lbs at least will be used for this Chutney.
Slo-cooker Gooseberry Chutney*
900g (2lbs) green gooseberries, topped and tailed
350g (12oz) granulated sugar
1 large onion (I'll be using a red one)
1½ tablespoons black mustard seeds
200ml (7fl oz) white wine vinegar
1 heaped teaspoon of salt
2 crushed cloves of garlic
A good pinch of cayenne pepper
1 Star Anise (optional)
A lump of fresh ginger, about the size of a walnut
Peel and grate the onion and ginger. Place all the ingredients except the salt in a slow cooker, add the Star Anise if using, give it a good stir. Cook on high for approx 1 hour then low, for about an hour and half until the gooseberries are soft and the chutney thickens, stirring from time to time, take off the heat (if you prefer your chutney thicker, cook on high without the lid until it reaches the consistency you like). Finally add most of the salt, taste and add more if needed, give it a good stir. Remove the Star Anise if used. Spoon into warm, sterilised jars and seal immediately.
This will keep in a cool, preferably dark place for a year, probably longer. Once opened refrigerate.
*I serve this as a side with any Indian Meal, cheeses and it is really good with any kind of Mackerel dish.
Slo-cooker Gooseberry Chutney*
900g (2lbs) green gooseberries, topped and tailed
350g (12oz) granulated sugar
1 large onion (I'll be using a red one)
1½ tablespoons black mustard seeds
200ml (7fl oz) white wine vinegar
1 heaped teaspoon of salt
2 crushed cloves of garlic
A good pinch of cayenne pepper
1 Star Anise (optional)
A lump of fresh ginger, about the size of a walnut
Peel and grate the onion and ginger. Place all the ingredients except the salt in a slow cooker, add the Star Anise if using, give it a good stir. Cook on high for approx 1 hour then low, for about an hour and half until the gooseberries are soft and the chutney thickens, stirring from time to time, take off the heat (if you prefer your chutney thicker, cook on high without the lid until it reaches the consistency you like). Finally add most of the salt, taste and add more if needed, give it a good stir. Remove the Star Anise if used. Spoon into warm, sterilised jars and seal immediately.
This will keep in a cool, preferably dark place for a year, probably longer. Once opened refrigerate.
*I serve this as a side with any Indian Meal, cheeses and it is really good with any kind of Mackerel dish.