Gooseberry Chutney


A delicious tart chutney that livens up pork chops, cold pork and super with fish cakes...


  • 300g Sugar
  • 250g Diced Onion
  • 300g Chopped Tomato
  • 1kg Gooseberries
  • 200g Raisins
  • 150ml Cider Vinegar
  • 150ml White Wine Vinegar
  • 3g Ground Cardomon
  • 5g Coarse Black Pepper
  • 5g Cayenne Pepper
  • 1tsp Coriander Seeds
  • 1 large tsp salt


Put the onion, tomato and 3/4 gooseberries into a pan on a medium heat and cook until the ingredients have cooked down to a jam like consistency. Stir the mixture frequently to avoid it catching on the bottom of the pan.

Add the vinegar, sugar and spices along with the remaining gooseberries, bring the mixture to the boil and reduce to a simmer for about 40 minutes or until the mixture coats the back of a spoon and holds when you run a finger through it.

Taste the chutney and adjust to taste if required.

Pour the mixture into sterilised jars and store for a month before opening to allow the chutney to mature.

Enjoy with hot or cold pork and with fishcakes.