This easy James Martin Gooseberry Chutney is a sweet and tangy condiment that pairs perfectly with meats, cheeses, or sandwiches. Made with fresh gooseberries, ginger, and cider vinegar, it’s a simple yet flavorful recipe that’s quick to prepare and packed with vibrant flavors. Adjust the seasoning to suit your taste!
Ingredients Needed
- 125g (4½oz) caster sugar
- 50g (2oz) sultanas
- 2 fresh thyme sprigs, leaves only
- 40g (1¾oz) fresh root ginger, peeled and finely chopped
- ½ shallot, finely chopped
- 100ml (3½fl oz) cider vinegar
- 300g (10½oz) fresh gooseberries, topped and tailed
- Sea salt and freshly ground black pepper
How To Make Gooseberry Chutney
- Melt the sugar: Heat the sugar in a large, heavy-based pan over low heat, stirring until it melts and turns golden brown. CAUTION: Boiling sugar is extremely hot—handle carefully and use a deep pan to prevent bubbling over.
- Add the other ingredients: Stir in the sultanas, thyme, ginger, and shallot.
- Cook the chutney: Add the cider vinegar and gooseberries, stirring well. Bring to a boil, then reduce the heat and simmer gently for 8-10 minutes, stirring occasionally until the gooseberries soften and break down.
- Season and cool: Season with salt and freshly ground black pepper to taste, then set aside to cool slightly.
Recipe Tips
- Stir often: Stir the mixture regularly while simmering to prevent the chutney from sticking to the bottom of the pan and burning.
- Check the gooseberries: Make sure the gooseberries are fully softened and broken down before cooling the chutney. This ensures a smooth texture.
- Taste before seasoning: Once the chutney is cooked, taste it before adding salt and pepper. The right seasoning will bring out the flavors, but don’t overdo it!
- Let it cool slightly: Allow the chutney to cool slightly before serving or storing. It will thicken as it cools, giving you the perfect consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the leftover chutney to cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 2 weeks.
- Freeze: To freeze, let the chutney cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
- Reheat: Transfer the chutney to a small pan and gently heat over low heat for 5-7 minutes, stirring occasionally until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 tablespoon)
- Calories: 43
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 33mg
- Total Carbohydrate: 10.4g
- Dietary Fiber: 0g
- Sugars: 9.8g
- Protein: 0.5g
Try More James Martin Recipes:
- James Martin Marshmallow
- James Martin Coq Au Vin Recipe
- James Martin Potato Gratin
- James Martin Creamy Chicken Casserole
James Martin Gooseberry Chutney
Description
This easy James Martin Gooseberry Chutney is a sweet and tangy condiment that pairs perfectly with meats, cheeses, or sandwiches. Made with fresh gooseberries, ginger, and cider vinegar, it’s a simple yet flavorful recipe that’s quick to prepare and packed with vibrant flavors. Adjust the seasoning to suit your taste!
Ingredients
Instructions
- Melt the sugar: Heat the sugar in a large, heavy-based pan over low heat, stirring until it melts and turns golden brown. CAUTION: Boiling sugar is extremely hot—handle carefully and use a deep pan to prevent bubbling over.
- Add the other ingredients: Stir in the sultanas, thyme, ginger, and shallot.
- Cook the chutney: Add the cider vinegar and gooseberries, stirring well. Bring to a boil, then reduce the heat and simmer gently for 8-10 minutes, stirring occasionally until the gooseberries soften and break down.
- Season and cool: Season with salt and freshly ground black pepper to taste, then set aside to cool slightly.
Notes
- Stir often: Stir the mixture regularly while simmering to prevent the chutney from sticking to the bottom of the pan and burning.
- Check the gooseberries: Make sure the gooseberries are fully softened and broken down before cooling the chutney. This ensures a smooth texture.
- Taste before seasoning: Once the chutney is cooked, taste it before adding salt and pepper. The right seasoning will bring out the flavors, but don’t overdo it!
- Let it cool slightly: Allow the chutney to cool slightly before serving or storing. It will thicken as it cools, giving you the perfect consistency.
James Martin Gooseberry Chutney