Dinner

Gooseberry Chutney Recipe

ByEthan Lark November 22, 2025November 22, 2025

Introduction

This gooseberry chutney is a tangy and sweet condiment that perfectly complements cheeses, cold meats, and curries. Made with fresh gooseberries and warming spices, it’s a delightful way to preserve seasonal fruit with a flavorful twist.

The image shows a white plate with three different types of crackers arranged in two piles: one round cracker in the center and two long rectangular crackers crossing on the right side. Next to the crackers, there is a small pile of orange-brown chutney with visible chunks of fruit. On the left side of the plate are two slices of white soft cheese and pieces of pale yellow cheese below them. The plate is placed on a white marbled surface, with a jar of chutney on the upper left side, its lid off and placed next to it. A woman's hand is not visible but implied by the open jar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 red onions, thinly sliced
1½ kg gooseberries
2 fresh bay leaves
2 tsp mustard seeds
1 heaped tbsp coriander seeds, crushed
2 heaped tsp salt
650g soft brown sugar
300ml cider vinegar

Instructions

Step 1: Place all ingredients into a large, heavy-based saucepan, holding back 500g of the gooseberries.
Step 2: Cook over medium heat until the sugar has dissolved completely.
Step 3: Bring the mixture to a simmer and cook uncovered for 30 minutes, stirring occasionally.
Step 4: Add the reserved gooseberries and continue cooking for 10–15 minutes, or until the chutney has thickened to your liking.
Step 5: Spoon the hot chutney into five sterilised jars, seal, and allow to cool completely.

Tips & Variations

For extra warmth, add a pinch of ground ginger or a chopped chili when cooking.
Swap cider vinegar for malt vinegar for a sharper tang.
Crushing coriander seeds just before using helps release more aroma and flavor.
Make sure to sterilise jars thoroughly to ensure longer shelf life.

Storage

Store unopened jars in a cool, dark place for up to one month. Once opened, keep the chutney refrigerated and consume within 2–3 weeks. Reheat gently before serving, if desired.

How to Serve

A white plate holds multiple different foods arranged in sections: on the top right are two light brown rectangular crackers with a grainy texture, and below them are two round, darker brown crackers with a speckled surface; on the bottom right is a chunky, glossy orange-brown chutney with visible whole pieces of what seem to be garlic cloves or nuts; to the left of the chutney are two pieces of pale yellow cheese with smooth texture; above the yellow cheese are two pieces of white cheese with a soft, crumbly texture and some of it spread on a half-eaten round cracker placed on the white marbled surface; next to the plate is an open jar filled with the same orange-brown chutney. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gooseberries for this chutney?

Yes, frozen gooseberries can be used but may result in a softer texture. Adjust cooking time accordingly to achieve the desired thickness.

Is this chutney suitable for vegetarians?

Absolutely! All ingredients are plant-based, making this chutney perfect for vegetarians and vegans alike.

Gooseberry Chutney Recipe

★★★★★

4.6 from 146 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: Approximately 5 jars (around 1.5 liters total) 1x

Description

This Gooseberry Chutney recipe offers a tangy and sweet condiment perfect for enhancing cheese boards, sandwiches, and roasted meats. Made with fresh gooseberries, onions, mustard seeds, coriander seeds, and cider vinegar, this chutney is simmered to a thick, flavorful consistency that’s ideal for preserving in jars and enjoying over weeks.

Ingredients

Scale

Chutney Ingredients

2 red onions, thinly sliced
1½ kg gooseberries
2 fresh bay leaves
2 tsp mustard seeds
1 heaped tbsp coriander seeds, crushed
2 heaped tsp salt
650g soft brown sugar
300ml cider vinegar

Instructions

Prepare Ingredients: Thinly slice the red onions and crush the coriander seeds to release their aroma and flavor.
Combine Ingredients: In a large, heavy-based saucepan, add all the ingredients except 500g of gooseberries. This reserved amount will be added later to maintain a bit of texture in the chutney.
Dissolve Sugar: Cook the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved. This helps create a smooth base for the chutney.
Simmer Initial Mix: Bring the mixture to a simmer and cook uncovered for 30 minutes, allowing the flavors to meld and the mixture to reduce slightly.
Add Remaining Gooseberries: Stir in the reserved 500g of gooseberries and continue to cook for an additional 10-15 minutes or until the chutney thickens to your liking.
Jar the Chutney: Spoon the hot chutney into five sterilised jars, leaving some headspace. Seal them and allow to cool.
Storage: The chutney will keep for up to one month unopened. Once opened, store jars in the refrigerator to maintain freshness.

Notes

The chutney benefits from maturing flavors; allow it to rest for a few days before eating for best taste.
Ensure jars are properly sterilised to avoid spoilage.
You can adjust the sugar or vinegar to taste depending on desired sweetness and acidity.
Contains sugar and vinegar, so not suitable for strict diabetic diets without modification.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Condiment
Method: Stovetop
Cuisine: British

Keywords: gooseberry chutney, chutney recipe, British condiment, homemade chutney, fruit chutney, preserving gooseberries

Ethan Lark

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