This recipe can be scaled up to any quantity to fit your preserving pan. Simmer until sugar is dissolved. It also makes a lovely gift 55 mins . Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Classic apple chutney. 1.2k Views. james martin recipes Mackerel en croûte with gooseberry chutney By admin December 21, 2019 December 21, 2019 chutney , croute , en , gooseberry , letterM , mackerel Once opened it will last for at least a month if kept in the fridge or somewhere very cool. J. Butterfly cakes are a baking classic and are absolutely brilliant to make with children. How to Make Gooseberry Chutney We have a lot of gooseberries this year. 08.01.2015 - This is one of James' restaurant dishes adapted for the home cook. Remove and discard spice bag. 1. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 minutes, or until very thick and pulpy. Add the peppercorns and bring to the boil. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Serve this classic chutney with roast crackling pork for a change from apple sauce 1 hr and 5 mins . This recipe is easily doubled or tripled. 37 Likes This is my very simple recipe for gooseberry chutney that is made in about 20 minutes: a perfect partner for cheese or smoked fish. Place gooseberries in a heavy bottomed pot; stir in sultanas, brown sugar, lemon juice and zest, salt, cayenne, vinegar and ginger. A perfect side to serve with turkey, duck, chicken, or pork (plain or cured). Easy . My favourite: smoked turkey and spiced gooseberry sandwich! Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. The chutney makes a great accompaniment to cold meats, cheese, smoked fish, to name just a few. Serve the chutney with pork or ham. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. SPICED GOOSEBERRY CHUTNEY Makes two cups (two jars). Remove from the heat, leave to cool for 10 minutes, then transfer to sterilised, dry jars. Gluten-free . by Karen Larard. Gooseberry and Date Chutney 2lb gooseberries, topped and tailed 6oz dates, chopped 12oz chopped onions 1lb soft dark brown sugar 1tsp mustard seed pinch cayenne 4 tsp salt 1 pint malt vinegar Put everything into the pan and bring to the boil slowly, stirring to dissolve sugar. Add the raisins, sugar and the remaining vinegar. Bring to the boil; simmer and cook until … It is sharp, buy with a nice level of sweetness. Enjoy this gooseberry chutney with your favourite cheeses and crackers. I also use it… Some will be eaten by birds and some will be eaten by us. Boil gently uncovered for approx 1 and a half hours. Adapted from a Canadian heritage recipe from Canadian Living Magazine. 2. 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