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Goosegog chutney

A perfect place to start pickling with this summery fruit

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06 JULY 2009


  • 500g Gooseberries
  • 1 banana shallot
  • 200ml white wine vinegar
  • 200g caster sugar


Finely dice the shallot and sweat in a little flavourless oil (groundnut, grapeseed or a very mild olive oil) in a large, heavy saucepan or preserving pan.

Top and tail the gooseberries and add to the pan together with the vinegar and sugar. Bring to a gentle simmer and cook for 45 minutes.

Pour into sterilised* jars, seal and leave somewhere cool for a month.

*To sterilise jars, wash in warm water then place in a 170°C oven for ten minutes.


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