Post by Sylvia on Jul 11, 2017 14:46:31 GMT -6
Another way of using some of the 13 plus pounds of the gooseberries that Ron picked today. I did give this recipe to a good friend and she said she made it using the microwave??? If you do microwave jams let me know how. Why doesn't anyone return my empty jars?
Gooseberry and Green Chilli Chutney
(Makes 1 pot, but I usually use those little preserve jars like the ones you get in Hotels)
300g gooseberries (topped, tailed, and rinsed)
One onion finely chopped
125g Granulated sugar
80ml White wine vinegar
50ml Water
2 Green chillies (chopped)
1″ Cinnamon
Cook the onion, gooseberries and chilli in the water and vinegar with the cinnamon until the gooseberries have softened.
Remove the cinnamon and add in the sugar. Stir until dissolved and then cook until thickened, still stirring occasionally.
Pour into sterilised jars and seal. Keep for around 4 weeks to let the flavours develop before using.
Gooseberry and Green Chilli Chutney
(Makes 1 pot, but I usually use those little preserve jars like the ones you get in Hotels)
300g gooseberries (topped, tailed, and rinsed)
One onion finely chopped
125g Granulated sugar
80ml White wine vinegar
50ml Water
2 Green chillies (chopped)
1″ Cinnamon
Cook the onion, gooseberries and chilli in the water and vinegar with the cinnamon until the gooseberries have softened.
Remove the cinnamon and add in the sugar. Stir until dissolved and then cook until thickened, still stirring occasionally.
Pour into sterilised jars and seal. Keep for around 4 weeks to let the flavours develop before using.